Cloverleaf Rolls

In a small saucepan, combine the milk, the 2 Tbs. butter and the sugar. Set over low heat and warm just until the butter melts. Transfer to a bowl and let cool to 105° to 115°F (40° to 46°C). Sprinkle the yeast over the milk mixture. Whisk in the yeast and let stand until foamy, about 5 minutes. Whisk again and then stir in the salt and the flour, 1/2 cup (2 1/2 oz./75 g) at a time, until a soft, sticky dough forms.

Turn the dough out onto a well-floured work surface and knead it, adding flour 1 Tbs. at a time as necessary until the dough is smooth, elastic and no longer sticky, about 5 minutes. 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. Let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

Generously grease 12 standard muffin cups. Turn the dough out onto a floured work surface and flatten it into a round. Divide the round into 12 equal portions, then divide each portion into thirds. Shape the pieces into balls and place 3 balls in each cup of the prepared pan. Cover with a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat an oven to 375°F (190°C).

Brush the tops of the rolls with the beaten egg. Lightly sprinkle sea salt over the rolls. Bake until the rolls are puffed and golden and the bottoms and sides are crisp, about 15 minutes. Immediately remove the rolls from the pan. Serve hot or warm. Makes 12 rolls.

Adapted from The Williams-Sonoma Baking Book, edited by Chuck Williams (Oxmoor House, 2009)