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1
1.
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2
Mix together the starter ingredients whisking them for about 2 minutes to incorporate air.
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3
2.
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4
In a separate bowl, mix the flour, dry milk and yeast evenly then spread it evenly over the surface of the starter like a blanket.
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5
Cover with plastic wrap and let it ferment at room temperature for at least an hour (as much as 4 hours).
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6
If the starter bubbles up through the cracks in the flour 'blanket', that's OK.
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7
3.
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Add the softened butter or margarine and mix to form a rough dough.
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9
Then sprinkle the salt over it all and knead for about 10 minutes to form a smooth but slightly sticky dough.
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10
4.
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11
Place the smooth dough ball in a lightly oiled bowl, turn to coat, then cover with plastic wrap to rise in a warm place.
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12
This will take as much as 2 hours.
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13
5.
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14
Divide the dough into 18 pieces about 30g (1oz.)
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15
each and roll into a ball.
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16
Place three of these balls into a cup of a greased muffin tin.
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17
The 18 pieces will make 6 cloverleaf rolls.
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18
6.
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19
Cover and let the rolls rise about 45 minutes.
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20
About 15 minutes before baking time pre-heat the oven to 350F (175C).
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21
7.
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22
Bake the rolls for about 17 to 20 minutes or until nicely browned.
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23
Brush with melted butter or margarine while still hot from the oven.
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24
Cool on a rack.
