Title: Buttermilk cloverleaf rolls
 Categories: Breads, Kooknet
      Yield: 1 1/2 dozen
 
    1/2 c  Butter
      2 c  Buttermilk
      2 pk Dry Yeast
    1/2 ts Baking Soda
      2 tb Sugar
      2 ts Salt
      5 c  Flour
      1    Egg; beaten to mix
 
  Heat the butter and buttermilk until hot. Combine with the yeast and
  let stand 2-3 minutes until the yeast has dissolved. Stir in the
  baking soda, sugar and salt. 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; ten form each into 3 balls. Put 3 balls into each muffin
  cup. Cover and let rise 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.