3/4 C Buttermilk or Sour Milk*
1/4 C butter, cut up
3 C bread flour
2 TBSP sugar
3/4 tsp. salt
1 tsp. active dry yeast or bread machine yeast
Add the ingredients to the bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough and punch down. Cover and let rest for 10 minutes. Shape dough into basic rolls or cloverleaf rolls.
For Basic Rolls ~ Divide dough into 12 pieces. Shape each piece into a smooth ball. Place each ball in a greased 2 1/2 Inch muffin cup, smooth side up.
For Cloverleaf Rolls~ Divide dough into 36 pieces. Shape aeach piece into a ball, pulling the edges under to make smooth top. Place 3 balls in each greased 2 1/2 inch muffin cup, smooth side up.
Cover half of the rolls with plastic wrap. Freeze until firm. Transfer to a Ziploc Freezer bag. (Get all air out). Seal, Label and Freeze for up to a month.
To serve remaining rolls, cover and let rise in a warm place until nearly double ( about 30 minutes) Bake 375 for 10 -12 minutes or until golden. Immediately remove rolls from pans. Cool slighly on wire racks. Serve warm.
To serve frozen rolls~ Thaw desired number of rolls, covered, obernight in the refrigerator in muffin cups or on a baking sheet. Cover; let rise in a warm place until double in size ( about 45 minutes) Bake as directed
* To make sour milk Place 2 teaspoons vinegar in glass measuring cup, add enough milk to make 3/4 c liquid. Let mixture stand for 5 minutes before using it.
***TO MAKE DAIRY FREE USE SOY MILK JUST ADD THE VINEGAR TO IT. ALSO I USE DAIRY FREE MARGARINE INSTEAD OF BUTTER***