FANTASTIC CLOVERLEAF ROLLS

Steps:

• Grease 12 jumbo muffin tins.
• In a cup or bowl, combine yeast with 1 tbsp sugar in warm water; cover with plastic wrap, and sit for 10 minutes, or until the yeast is foamy.
• In the mixer bowl, mix in 3 cups flour, the remaining sugar, melted butter, warm milk, egg and salt.
• Add in the yeast/sugar mix.
• With a kneader blade fitted on a heavy-duty mixer, knead and gradually add in the remaining flour, until a soft dough sticky is formed (do not add in too much flour, as the baked buns will have a heavy texture).
• Remove from the bowl and let rest on the counter for 10 minutes, covered.
• After 10 minutes, knead gently for about 30 seconds.
• Coat a glass or stainless steel bowl with oil.
• Transfer the dough to the bowl.
• Cover; and let rise in a warm draft-free area, for 1 hour, or until doubled in size.
• Punch down the dough.
• Remove from bowl then place the dough on the counter.
• Slice the dough evenly in half lengthwise down the middle, set one piece aside.
• Shape piece of dough into a chunky long rope using hands.
• Slice into 18 even pieces (don't worry if each piece of dough is not the exact same size).
• Shape into about 1-1/2-inch balls or a little more.
• Place 3 balls into each muffin tin.
• Repeat with remaining piece of dough and muffin tin.
• Cover the tins with a clean tea towel and allow to rise warm place for 30-40 minutes (rising time will depend on the temperature of your kitchen).
• Remove the tea towel; brush tops with melted butter.
• Bake at 350°F for 18-20 minutes, or until buns are a dark golden colour.