Homemade Cloverleaf Rolls

• 1/2 pounds, 7/8 ounces, weight Bread Flour
• 1/4 ounces, weight Yeast
• 1 ounces, weight Sugar
• 1/3 ounces, weight Powdered Milk
• 1/2 teaspoons Salt To Taste
• 8 tablespoons, 1 teaspoon, 5-7/8 pinches Water
• 1 whole Beaten Egg, Divided
• 1 ounces, weight Butter, Melted
• 2 Tablespoons Sesame Seeds

1. In a mixing bowl combine flour, yeast, sugar, powdered milk and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter. Knead by hand until smooth and elastic, about 10 minutes.
2. Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and allow to rise for 10 minutes.
3. Next grease a 9-cup, standard-size muffin tin.
4. Punch down dough. Break off dough in large marble-size pieces. Roll each piece into a ball. Place 3 balls in each muffin cup, arranged like a 3-leaf clover.
5. Preheat oven to 200 C.
6. Cover the pan and let the dough rise for about 30 minutes or until doubled in size. Brush the remaining beaten egg over the rolls. Sprinkle sesame seeds on top. Bake at 200 C for 20 minutes or until golden brown.
7. These are best served warm. Enjoy.

flour, ubc, weight sugar, milk, salt, water, egg, weight butter, sesame seeds

Taken from tastykitchen.com/recipes/breads/homemade-cloverleaf-rolls/ (may not work)