BUTTERMILK CLOVERLEAF ROLLS

1/2 cup butter
2 cups buttermilk
2 pkg active dry yeast
2 tbsp sugar
2 tsp salt
1/2 tsp baking soda
5 cups flour
1 egg, beaten

Heat the butter and buttermilk until lukewarm. Combine with the yeast and let stand 2-3 minutes until the yeast has dissolved.

Stir in the sugar salt, and baking soda,. Gradually stir in flour until the dough starts to leave the sides of the bowl. Knead the dough on a floured work surface, adding more flour if sticky, until smooth and elastic, about 10 minutes. Shape the dough into a ball, put in a buttered bowl, and turn so that it is buttered all over. Cover and let rise until double in bulk, about 45 minutes.

Butter three 6 cup muffin tins.

Punch the dough down. Divide into 18 portions; then form each into 3 balls. Put 3 balls into each muffin cup. Cover and let rise until double in size, about 30 minutes.

Preheat the oven to 400 degrees F.

Brush the tops of rolls with beaten egg.

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

Makes 1 1/2 dozen
Adapted from unknown source