Clover Rolls

You wouldn't really HAVE to shape them this way...but it's fun to pull them apart!

Ingredients

1¾ C whole milk, room temp

½ C sugar

2¼ tsp yeast

¾ C butter, softened

½ C butter, melted

6¼ C flour

1 tsp salt

1 egg

coarse sea salt for topping

Directions
Heat ° cup of the milk to 105-110° F. Combine warmed milk, sugar and yeast in stand mixer; let stand 5 minutes until foamy. Add softened butter, egg, half of flour and half of remaining milk; mix on medium speed until combined. Add remaining flour, milk and 1 teaspoon salt. Knead until dough is smooth, elastic and pulls away from sides of bowl.

Place in large bowl lightly coated with oil (or non-stick cooking spray), cover with plastic wrap and let rise in a warm place for 1½-2 hours, until doubled in size.

Brush muffin tins with melted butter. Divide dough in half; divide each half into 12, divide each 12th into three (do the same with the other half; you should have 24 rolls -- 72 little chunks of dough, 3 for each roll). Roll into balls, placing three in each muffin tin. Brush generously with melted butter and sprinkle lightly with coarse sea salt. Cover loosely with plastic wrap; refrigerate at least 8 hours or overnight.

Remove rolls from refrigerator 1 hour before baking; remove plastic wrap. Preheat oven to 375° F.  Bake 20-25 minutes. Brush again with melted butter; sprinkle lightly again with coarse sea salt.