Butter Dipped Cloverleaf Rolls
Dipped chunks or balls of dough are tucked into a mini loaf pan or regular muffin pans. They bake up into a buttery, crusted roll, reminiscent of a French croissant in taste but with the velvety crumb of a traditional bread roll. Buttermilk makes these extra tender. This dough can also be used to make Parkerhouse or fan rolls.
2 tablespoons yeast
1 teaspoon sugar
1/4 cup warm water
1 1/4 cups warm buttermilk
1/4 cup unsalted, softened butter - cut in small chunks
1/4 cup sugar
2 teaspoons salt
5-6 cups all purpose or bread flour
1/2 cup unsalted butter, melted
In a large bowl, sprinkle sugar and yeast over warm water and stir briefly. Let stand, allowing yeast to swell a couple of minutes. Stir in buttermilk, butter, sugar, salt and most of flour. Knead to make a soft dough, adding more flour as required. Knead further - about 8 minutes - until smooth and elastic.
Place in a lightly greased bowl and cover. Allow to rise until double in bulk or refrigerate overnight. If refrigerating, allow dough to warm before proceeding.
Divide dough in 12 portions. Cut each into three chunks and dip in melted butter. For more traditional looking rolls, form the chunks into small balls. Place three balls or chunks into a well of a 12 cup muffin tin. Drizzle any leftover melted butter over rolls. Cover lightly with plastic (slipping the entire baking sheet into a large, clear garbage bag works well) and allow to rise until double in bulk.
Preheat oven to 375 F. and bake ten minutes. Reduce heat to 350 F. and bake until lightly browned (another 15-20 minutes).
Add 1 tablespoon finely crushed garlic and 2 tablespoons minced fresh parsley to melted butter. Proceed as above.