Cloverleaf Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">420g all-purpose flour</li><li class="ingredients-single-item">240ml warm milk (about 38°C)</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled slightly</li><li class="ingredients-single-item">2 tablespoons granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1½ teaspoons salt</li><li class="ingredients-single-item">For brushing: 30g unsalted butter, melted</li><li class="ingredients-single-item">Optional: flaky sea salt for topping</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm milk (38°C - it should feel like bath water, not hot), 1 tablespoon of the sugar, and the yeast. Stir gently and let sit for 5-10 minutes until foamy and fragrant. This foaming indicates your yeast is alive and active, which is essential for proper rising.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the remaining sugar, melted butter, egg, and salt. Mix well, then add the activated yeast mixture. Gradually add the flour, mixing on low speed with the dough hook attachment until a soft dough forms. The dough should be tacky but not sticky - it should pull away from the sides of the bowl but may still stick slightly to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase the mixer speed to medium-low and knead for 5-7 minutes until the dough becomes smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes. To test if your dough is properly kneaded, perform the "window pane test" - take a small piece of dough and gently stretch it; it should stretch thin enough to be translucent without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size. An ideal proofing temperature is around 24-27°C. You'll know the dough is ready when you gently press it with your finger and the indentation remains.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn it out onto a clean work surface (no need to flour it - a slightly tacky surface helps with shaping). Divide the dough into 36 equal pieces. I recommend using a kitchen scale for precision - first divide the dough into 12 equal portions, then divide each portion into 3 pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Grease your muffin tin generously with butter or cooking spray. Roll each small piece of dough into a smooth ball by cupping your hand over the dough and moving in circular motions against the work surface. Place 3 balls into each muffin cup, forming a cloverleaf pattern. The tight surface tension created during rolling helps the rolls rise properly and gives them their signature rounded top.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the muffin tin loosely with a clean kitchen towel and let the rolls rise again for 30-45 minutes, or until puffy and nearly doubled. Meanwhile, preheat your oven to 190°C (375°F). This second rise, known as proofing, allows the rolls to develop their final texture and volume.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before baking, gently brush the tops of the rolls with some of the melted butter, being careful not to deflate them. Bake in the preheated oven for 12-15 minutes, or until golden brown. The internal temperature should reach about 88°C (190°F) when fully baked, and the rolls will sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately brush with the remaining melted butter. If desired, sprinkle with a little flaky sea salt while the butter is still warm. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack. These rolls are best served warm, where the structure has set but the interior remains soft and tender.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. To reheat, wrap in foil and warm in a 170°C (340°F) oven for about 5-7 minutes, or until heated through. The foil helps retain moisture so your rolls don't dry out during reheating.</li></ol>