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Recipe Name: Buttermilk Cloverleaf Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Cup(s) Butter
2 Cup(s) Buttermilk
2 Dry yeast
1/2 Teaspoon(s) Baking soda
2 Tablespoon(s) Sugar
2 Teaspoon(s) Salt
5 Cup(s) Flour
1 Egg, beaten to mix
Directions:
Heat the butter and buttermilk until hot. Combine with the yeast and
letstand 2-3 minutes until the yeast has dissolved. Stir in the
bakingsoda, sugar and salt. Gradually stir in flour until the dough
starts toleave 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 itis buttered all over.Cover and let rise until double in bulk,
about 45 minutes. Butter three6 cup muffin tins. Punch the dough down.
Divide into 18 portions; tenform each into 3 balls. Put 3 balls into
each muffin cup. Cover and letrise until double in size, about 30
minutes. Heat the oven to 400øF.Brush the tops of rolls with egg. Bake
until the rolls are browned,15-20 minutes.Source: Unknown Typed by
Katherine Smith Kook-Net: The Shadow Zone IV ~Stinson Beach, CAFrom
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3901
Calories From Fat: 1030
Total Fat: 117.1g
Cholesterol: 402.5mg
Sodium: 8014.8mg
Potassium: 1437.4mg
Carbohydrates: 603g
Fiber: 16.9g
Sugar: 50.4g
Protein: 101g


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