-
1
Lightly grease 2 muffin tins and set aside.
-
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.
-
3
Stir in the buttermilk and heat just until warmed; do not let it come to a boil.
-
4
Remove from the heat and let cool to room temperature.
-
5
Combine the yeast and remaining 1 tablespoon sugar in a bowl.
-
6
Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size.
-
7
Add the yeast mixture to the buttermilk mixture and stir to combine.
-
8
In a separate large bowl, stir together the flour, salt, and baking soda.
-
9
Add the buttermilk-yeast mixture and stir to combine and form a sticky dough.
-
10
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.
-
11
(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.)
-
12
Preheat the oven to 375F.
-
13
Turn the mixture onto a lightly floured surface and knead several times, until the dough is easy to work with.
-
14
Pinch off pieces of dough and form balls about 1/2 inch in diameter.
-
15
Shape the rolls into clover leaves by nestling 3 small balls in each muffin tin.
-
16
Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 45 minutes.
-
17
Uncover the rolls, brush lightly with the melted butter, and bake for about 15 minutes, until golden brown.
-
18
Remove from the oven and serve warm.
