These splendidly soft dinner rolls, which my aunt June used to make for special occasions, are the Southern equivalent of brioche, minus the egg. I’ve added fresh sage for an aromatic boost.

　　

Ingredients

makes about 2 dozen cloverleaf rolls

　　8 tablespoons (1 stick) unsalted butter, cut into cubes

　　10 fresh sage leaves, chopped

　　3 tablespoons sugar

　　1 1/2 cups well-shaken buttermilk

　　1 tablespoon plus 1 teaspoon active dry yeast (from two 1/4-ounce envelopes)

　　1/2 cup warm water (105°F to 115°F)

　　4 1/2 cups all-purpose flour

　　2 teaspoons kosher salt

　　1/2 teaspoon baking soda

　　2 tablespoons unsalted butter, melted

　　

Step 1

Lightly grease 2 muffin tins and set aside.

　　

Step 2

Place the butter, sage, and 2 tablespoons of the sugar in a saucepan over medium-high heat, stirring regularly, just until the butter melts. Stir in the buttermilk and heat just until warmed; do not let it come to a boil. Remove from the heat and let cool to room temperature.

　　

Step 3

Combine the yeast and remaining 1 tablespoon sugar in a bowl. Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture and stir to combine.

　　

Step 4

In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and stir to combine and form a sticky dough. Cover the bowl loosely with a clean cloth and let sit in a warm place for about 30 minutes, until the dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container if you want to make it up to 1 day ahead; remove from the refrigerator and let rest for 15 to 20 minutes before proceeding with the recipe.)

　　

Step 5

Preheat the oven to 375°F.

　　

Step 6

Turn the mixture onto a lightly floured surface and knead several times, until the dough is easy to work with. Pinch off pieces of dough and form balls about 1/2 inch in diameter. Shape the rolls into “clover leaves” by nestling 3 small balls in each muffin tin. Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 45 minutes.

　　

Step 7

Uncover the rolls, brush lightly with the melted butter, and bake for about 15 minutes, until golden brown. Remove from the oven and serve warm.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.