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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   
       
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