Cloverleaf Rolls

By cuznvin

Ingredients

• 2 teaspoons instant yeast (or 1 envelope active dry yeast)
• 1 cup warm water (110 degrees) water
• 2 tablespoons honey, divided
• 2 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
• 3.5 cups all-purpose flour, plus more for surface and dusting
• 2 teaspoons coarse salt
• 1 egg

Preparation

Step 1

Sprinkle yeast over 1/2 cup water. Add 1 tablespoon or so of the honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Add butter and remaining water and honey. Whisk flour with salt; add half to yeast. Mix on low speed until smooth. Add remaining flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball.

Butter a large bowl. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap. Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour.

Butter a muffin pan. Punch down dough. Divide dough into 36 pieces, roll into balls. Place 3 balls in each muffin cup, cover with a towel. Let stand until dough rises about 1 inch above top of pans, 45 minutes to 1 hour.

Preheat oven to 375 degrees. In a small bowl, beat egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes. Let rolls cool 15 minutes before serving