Vanilla Cloverleaf Sweet Rolls

• 1 vanilla bean, split lengthwise
• 1 tablespoon unsalted butter, melted
• All-purpose flour (for dusting)
• 1 tablespoon (or more) whole milk
• 2 tablespoons (rounded) sugar
• A standard 12-cup muffin pan

1. Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.
2. Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12"-long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in 1 muffin cup. Repeat with remaining pieces, then with remaining half of dough.
3. Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours.
4. Arrange a rack in middle of oven; preheat to 375u0b0F. Brush tops of rolls with milk, then sprinkle each with 1/2 teaspoon sugar.
5. Bake until puffed and golden brown, 18-20 minutes. Transfer rolls to a wire rack; let cool, 10-20 minutes. DO AHEAD:
6. Serve sweet rolls warm or at room temperature with Strawberry Jam.

vanilla bean, unsalted butter, flour, milk, sugar, muffin pan

Taken from www.epicurious.com/recipes/food/views/vanilla-cloverleaf-sweet-rolls-395093 (may not work)