Ingredients

For the Dough

• ¾ cup (180 g) active sourdough starter (100% hydration)
• ¾ cup (180 ml) warm whole milk
• 2 tablespoons honey or sugar
• 1 large egg, room temperature
• 3 tablespoons (45 g) unsalted butter, melted
• 3 cups (375 g) bread flour
• 1 teaspoon salt

For the Topping

• 2 tablespoons melted butter
• 1 tablespoon chopped fresh parsley (optional)
• Flaky sea salt (optional)

Equipment

• Stand mixer (optional)
• Mixing bowls
• 12-cup muffin tin
• Kitchen towel or plastic wrap
• Pastry brush
• Wire rack

Instructions

Step 1: Prepare the Dough

1. In a large bowl, combine:
   • Active sourdough starter
   • Warm milk
   • Honey
   • Egg
   • Melted butter
2. Add bread flour and salt.
3. Mix until a rough dough forms.

Step 2: Knead the Dough

Stand Mixer Method:

1. Knead with a dough hook for 8–10 minutes until smooth and elastic.

By Hand:

1. Transfer dough to a lightly floured surface.
2. Knead for 10–12 minutes until soft and stretchy.

The dough should feel slightly tacky but not sticky.

Step 3: First Rise

1. Place dough in a lightly greased bowl.
2. Cover and let rise at room temperature for 3–5 hours, or until doubled in size.

The exact time depends on starter strength and room temperature.

Step 4: Shape the Cloverleaf Rolls

1. Grease a 12-cup muffin tin.
2. Divide dough into 12 equal portions.
3. Divide each portion into 3 small balls.
4. Place the three dough balls together in each muffin cup.

Step 5: Second Rise

1. Cover the rolls loosely.
2. Let rise for 1–2 hours until puffy and nearly doubled.

Step 6: Bake the Rolls

1. Preheat oven to 375°F (190°C).
2. Brush the tops with melted butter.
3. Bake for 18–22 minutes until golden brown.

Step 7: Finish and Serve

1. Remove rolls from the oven.
2. Brush with additional melted butter.
3. Sprinkle with parsley or flaky sea salt if desired.
4. Serve warm.

Flavor Variations

Garlic Herb Cloverleaf Rolls

Add minced garlic, rosemary, and thyme to the melted butter topping.

Cheesy Sourdough Rolls

Mix shredded cheddar or Parmesan into the dough.

Honey Butter Rolls

Brush with honey butter after baking for a sweet finish.

Whole Wheat Sourdough Rolls

Replace half the bread flour with whole wheat flour.

Sesame Cloverleaf Rolls

Sprinkle sesame seeds over the buttered tops before baking.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for up to 1 week.
• Freezer: Freeze baked rolls for up to 3 months. Thaw and warm before serving.

Chef’s Tips

• Use a strong, active sourdough starter for the best rise and flavor.
• Do not rush the fermentation; longer proofing creates better sourdough taste.
• Weigh dough portions for evenly sized rolls.
• Brush with butter immediately after baking for a soft, flavorful crust.
• For extra soft rolls, cover them with a clean towel while cooling.

Approximate Nutrition (Per Roll)

• Calories: 145
• Fat: 5 g
• Protein: 4 g
• Total Carbohydrates: 21 g
• Fiber: 1 g
• Sugar: 2 g