No Yeast Cloverleaf Rolls

 New meaning to
Quick Breads

Thumbing through a magazine, Esquire of all places, I came across a recipe for easy rolls simply called ‘Meltaway Rolls’ and reading through the ingredients I remember I had a very similar recipe in my family’s file. I imagine the recipe in file dates way back in time, probably from a newspaper or magazine too. It uses no yeast and makes a biscuity buttery roll that I remember being outstanding.

The meltaway roll recipe uses a biscuit mix whereas the one saved from Momma’s kitchen uses flour and lots more butter. The one ingredient both have in common is the use of sour cream.

This is a very easy recipe, requires no rising time and can be made in less than 45 minutes, with quick hands. It takes me about an hour total including cooking time. I guess I would give this recipe an ‘average’ rating as for it took me two attempts to get the rise correct.


No Yeast Cloverleaf Rolls
makes about 36 small rolls

2 1/2 cups self rising flour
1 teaspoon sugar
1 cup (8 ounce container) sour cream
1 cup (2 sticks) salted margarine (or half butter/half margarine)

Preheat over to 450 F.

Sift flour and sugar in a medium bowl.

In a saucepan, melt the margarine over low heat and when just melted, remove from heat and whip in the sour cream blending well. Add this to the flour stirring well to make a soft bread mixture. Refrigerate for about 5 minutes.

Remove from fridge and pinch away dough to make small balls (about marble size) for mini size muffin tins or a tad bigger for small tart pans. The three balls should be just a bit oversize to nestle comfortably in the tin. Of course, you could aways place 4 balls in each cup making 4-leaf clover rolls (better luck, so they say). Roll balls on a lightly floured surface on in the palm of hands.

Bake in the preheated oven for 10 to 15 minutes or until tops begin to turn golden brown.

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