• Lightly grease two muffins tins (24 muffin regular size cups); set aside.
• In a saucepan, combine butter, rosemary and 2 tablespoons of the sugar over medium-high heat; stir just until butter is melted. Stir in buttermilk and heat just until warmed; do not let mixture come to a boil. Remove from heat; cool to room temperature.
• In a bowl, combine the yeast and remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine.
• In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk/yeast mixture and stir to combine, The dough will be very sticky. Loosely cover the bowl with a clean cloth; let stand in a warm place about 35 minutes, until dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container up to 1 day.) Before proceeding with recipe, remove from refrigerator and let rest on the counter for 15 minutes.
• To bake right away: Preheat oven to 375°F.
• Turn out dough onto a lightly floured surface. Knead several times, until dough is easy to work with. Pinch off pieces of dough and form into 1-inch balls. To shape cloverleaf rolls, nestle three 1-inch balls in each muffin cup. Loosely cover with a clean cloth and let rise in a warm place for 30 to 45 minutes, until doubled in size.
• Uncover rolls, brush lightly with 2 more TBSP melted butter (this is optional), then bake about 15 minutes, until golden brown. Remove from oven and from the muffin tin and serve warm.

To Reheat:

• Wrap rolls in foil. Warm rolls in a 325°F oven about 20 minutes, or until heated through.
• If rolls are frozen, thaw first, then heat as above.