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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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