MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cloverleaf Rolls
Categories: Breads, Dairy
Yield: 12 Rolls

7 g Env active dry yeast
2 tb Granulated sugar
1/2 c (120 ml) whole milk; warmed
- to 105ºF/40ºC
6 tb (85 g) unsalted butter; more
- for the pan
2 c (255 g) A-P flour
1 ts Kosher salt; + more for
- sprinkling
1 lg Egg

Stir the yeast and 1 teaspoon of the sugar into the
milk. Set aside until foamy, about 5 minutes. Melt 4
tablespoons of the butter.

Meanwhile, in the bowl of a stand mixer with the dough
hook attached, combine the remaining sugar, flour and
salt. With the mixer on low, add the yeast mixture and
the egg and knead until the dry ingredients have been
incorporated (you may have to help it along at first
with a spatula) and the dough is smooth, about 5 to 10
minutes. Carefully add the melted butter (the dough will
slosh around in the butter for a few minutes, but will
eventually absorb it all) and continue to knead the
dough until smooth, increasing the speed to medium,
another 5 to 10 minutes. The dough will be shiny and
elastic; if it’s at all sticky, scrape down the sides of
the bowl and gather the dough into a neat ball (no need
to add extra flour). Cover the bowl with plastic and set
aside to rise in a warm place until doubled, about 1 to
2 hours.

Butter a standard 12-cup muffin tin. Gently tip the
dough out onto a work surface. You shouldn’t need flour
at this point. Divide the dough into 12 equal pieces.
Work with one piece at a time and keep the other pieces
covered. Divide each piece into 3 equal pieces, roll
each piece into a tight ball and place into one cup.
Repeat with the remaining dough. Cover the tray lightly
with plastic wrap and set aside to double again, about
45 minutes to 1 hour. The dough should look puffy and
spring back slowly when pressed gently.

Set the oven @ 375ºF/190ºC.

Melt the remaining 2 tablespoons butter. Remove the
plastic wrap and without deflating the dough, gently
brush the rolls with butter. Bake until puffed and
golden, about 10 to 12 minutes. Remove from the oven and
brush with more butter and sprinkle with salt. Serve
warm.

By: Samantha Seneviratne

Yield: 12 servings

RECIPE FROM: https://cooking.nytimes.com

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