Cloverleaf Rolls

Ingredients
800ml flour (more if needed)
15ml dry yeast
175ml warm water
60ml sugar, divided
250ml warm milk
60ml butter, melted and cooled slightly
1 egg
5ml salt
melted butter, for tops

Method
1. Grease a muffin tin.
2. In a liquid measure, combine yeast with 15ml of sugar in warm water; Let sit for 10 minutes, or until the yeast is foamy.
3. In a large bowl add the remaining sugar, melted butter, warm milk, egg and salt.
4. Add 250ml of clour and add in the yeast/sugar mix. Gradually add remaining flour to make a slightly sticky dough.
5. Coat a second large bowl with vegetable oil. Transfer the dough to the bowl.
6. Cover; and let rise in a warm draft-free area until doubled in size
7. Remove from bowl then place the dough on the counter
8. Slice the dough evenly in half lengthwise down the middle, set one piece aside.
9. Shape piece of dough into chunky long rope using hands
10. Slice into 18 even pieces
11. Shape into about 38mm balls or a little more
12. Repeat the remaining piece of dough and muffin tin.
13. Cover the tins with a clean tea towel and allow to rise warm place for 30-40minutes
14. Remove the tea towel; brush tops with melted butter
15. Bake at 350°F for 18-20 minutes, or until buns are a dark golden colour.