Poppy - Seed Cloverleaf Rolls

  1. In a small saucepan combine the milk, 2 tablespoons of butter, and the sugar.
  2. Warm over low heat just until the butter melts.
  3. Transfer to a bowl and let cool to between 105- 115F Sprinkle the yeast over the milk mixture and whisk in the yeast and let stand until foamy, about 5 minutes.
  4. Whisk again and then stir in the salt and the flour, 1/2 cup at a time, until a soft, sticky dough forms.
  5. Turn the dough out onto a well-floured surface and knead it, incorporating 1 tablespoon more of the flour at a time as necessary, until it is smooth, elastic and no longer sticky; about 5 minutes.
  6. Coat a bowl with the oil, add the dough, turn to coat it with the oil, and cover with plastic wrap or a damp kitchen towel.
  7. Let rise in a warm place until doubled; about 1 1/2 hours.
  8. Generously grease the cups of a 12-cup muffin pan with unsalted butter.
  9. Turn the dough out onto a floured surface and flatten it into a round.
  10. Divide the round into 12 equal portions, and divide each of the 12 portions into thirds.
  11. Shape the pieces into balls and place 3 balls in each cup of the prepared pan.
  12. Cover with a kitchen towel and let rise in a warm place until doubled; about 1 hour.
  13. Preheat the oven to 375F Brush the tops of the rolls with the egg.
  14. Sprinkle the poppy seeds evenly over the rolls.
  15. Bake until the rolls are puffed and golden and the bottoms and sides are crisp; about 15 minutes.
  16. Remove from the pan immediately.
  17. Serve hot or warm.
  18. Enjoy!
  19. NOTES: The rolls can be baked 1 day in advance.
  20. Let cool completely, then wrap them airtight and store at room temperature.
  21. Wrap tightly in aluminum foil and rewarm in a 350F oven for 15 minutes.

milk, unsalted butter, sugar, active dry yeast, salt, flour, extra flour, corn oil, egg, poppy seeds

Taken from www.food.com/recipe/poppy-seed-cloverleaf-rolls-103683 (may not work)

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