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      Cloverleaf Buttermilk Dinner Rolls
      3 1/4 cups all-purpose flour
      1 tsp salt
      1 package active dry yeast
      1 cup buttermilk, warmed to 115°F
      1 tbs honey
      3 tbs butter, melted, plus more for brushing the tops and greasing the pan
      1 egg
      Butter a 12-muffin baking pan.
      Combine half the flour, along with the salt and yeast and stir until blended.
      Combine the warm buttermilk with the honey, egg and melted butter and whisk to blend.

      Add the buttermilk mixture to the flour mixture and stir until thick. Add the rest of the flour and stir until it comes together in a soft, sticky mass.
      Turn the dough onto a floured work surface and knead for about 7 to 8 minutes or until a smooth ball forms.
      Divide the dough into 12 equal pieces, then cut each piece into thirds, so you have 36 pieces all together. Now gently roll each piece into a ball.

      Don’t roll them too tightly, though, or your rolls will turn out like little rocks.
      Place three dough balls in each cup of your prepared muffin pan. Brush the tops with melted butter, then cover with a kitchen towel and set the pan someplace warm for about an hour, or until the dough has doubled in volume.
      Preheat oven to 375°F. Brush the rolls with a bit more butter and transfer the pan to the oven.

      Bake for 20 to 25 minutes or until golden brown.
      groceries smilie

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