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 croissant in taste but with the velvety crumb of a traditional rich white bread roll. Buttermilk makes these extra tender. This dough can also be used to make Parkerhouse or fan rolls.

     1 teaspoon sugar
     2 tablespoons dry yeast
     1/4 cup warm water
     1 1/4 cups buttermilk, warmed in microwave 1 minute
     1/4 cup (1/2 stick) butter, softened, cut into small chunks, plus more for greasing
     1/4 cup sugar
     2 teaspoons salt
     3 to 4 cups bread flour
     1/2 cup butter, melted

      In large bowl, sprinkle sugar and yeast over warm water and stir briefly. Let stand, allowing yeast to swell, 2 to 3 minutes. Stir in buttermilk, butter chunks, sugar, salt and most of flour. Knead to make soft dough, adding more flour as required, until smooth and elastic, 8 to 10 minutes.

      Place in lightly greased bowl and cover. Allow to rise until double in bulk, about 45 minutes, or refrigerate at least 8 hours or overnight (if refrigerating, allow dough to warm up before proceeding, 2 to 3 hours).

      Divide dough into 12 portions. Cut each portion into 3 chunks and dip in melted butter. (For more traditional looking rolls, form chunks into small balls by rolling dough between hands.) Place 3 balls or chunks into each well of 12-cup muffin tin. Drizzle any leftover melted butter over rolls. Cover lightly with plastic (slipping entire baking sheet into a large, trash bag works well) and allow to rise until double in bulk, 30 to 40 minutes.

      Bake at 375 degrees 10 minutes; reduce heat to 350 degrees and bake until lightly browned, another 15 to 20 minutes.

     Variation
     Add 1 tablespoon finely crushed garlic and 2 tablespoons minced fresh parsley to melted butter. Proceed as above.