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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 473
% Daily Value**
Total Fat 15g
Saturated Fat 9g
Unsaturated Fat 1g
Cholesterol 69mg
Sodium 848mg
Total Carbohydrate 69g
Dietary Fiber 2g
Sugars 7g
Protein 14g
Vitamin A  9%Vitamin C  1%
Calcium  11%Iron  6%
Potassium  7%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Cloverleaf Rolls

Recipe Tags: Bread Recipes

Date Added: July 17, 2009


5 Cups Flour unsifted
2 Tablespoons Sugar brown to taste
1/2 Teaspoon Baking Soda add
2 Teaspoons Salt black pepper
2 Packages Dry Yeast (half 1/4 oz packet)
1/2 Cup Butter Stick melted, divided
2 Cups Buttermilk or low-fat sour cream
1 Egg beaten to mix
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1. Heat the butter and buttermilk until hot.

2. Combine with the yeast and let stand 2-3 minutes until the yeast has dissolved.

3. Stir in the baking soda, sugar and salt. Gradually stir in flour until the dough starts to leave the sides of the bowl.

4. Knead the dough on a floured work surface, adding more flour if sticky, until smooth and elastic, about 10 minutes.

5. Shape the dough into a ball, put in a buttered bowl, and turn so that it is buttered all over.

6. Cover and let rise until double in bulk, about 45 minutes.

7. Butter three 6 cup muffin tins. Punch the dough down.

8. Divide into 18 portions; ten form each into 3 balls.

9. Put 3 balls into each muffin cup. Cover and let rise until double in size, about 30 minutes.

10. Heat the oven to 400 F Brush the tops of rolls with egg.

11. Bake until the rolls are browned, 15-20 minutes.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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