Homemade Cloverleaf Rolls

Ensure milk is warm, not hot (about 110 F).

Combine milk, yeast, sugar, oil, and egg

Stir and set aside to foam for 3 mins.

Measure the flour and salt in a bowl (you can use an electric mixer).

Mix in the yeast mixture – stir to combine.

Transfer to a well-dusted worktop and knead for 2 minutes until soft and elastic. (if using electric mixer knead with the dough hook for 2 minutes on medium speed).

Then, add the butter and knead again for 2 minutes more

(the dough will again be soft and sticky with the butter but will come together as you knead). Use as little flour as necessary.

The dough should be soft, a little sticky but smooth and shiny (see video).

Form the dough into a smooth ball and place in an oiled bowl, seam side down, and coat the surface with oil to prevent drying.

Cover with a clean kitchen cloth and leave in a warm place for about an hour, until double in size.

When the dough is double in volume.

Transfer to a well-dusted floured surface.

Divide the dough into 12 equal portions (see video).

Then divide each portion into 3 small portions. (3 balls make one roll)

Roll each portion into a ball.

Spray a muffin pan with oil

Place three balls in each muffin cup.

Cover with a clean kitchen cloth, and

Let rest in a warm place for about 45 minutes until almost double in size.

Preheat the oven to 190 C /375 F.

Brush the rolls with egg wash ( one beaten egg)

Bake for about 18 to 20 minutes, until lightly golden on top.

When baked, brush with melted butter (optional).

Take them out of the pan and cover with a clean kitchen cloth to keep them soft

Enjoy!