No-Knead Cloverleaf Rolls
makes 9 rolls
recipe slightly adapted from from Everyday Food
- 3 tablespoons granulated sugar
- 1 cup warm water (110F-115F)
- 2 1/4 teaspoons active dry yeast (one 1/4 oz packet)
- 3 cups all-purpose flour, divided
- 1 1/2 teaspoons fine salt
- 1 large egg
- 3 tablespoons salted butter, melted & cooled, plus more for brushing
- cooking spray
- maldon salt
In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, about 5 minutes. Add 1 cup flour and stir mixture with a whisk until smooth, about 2 minutes. Add fine salt, egg, and butter and beat until well combined. Add remaining flour and, with a wooden spoon, mix until just combined. Lightly coat a large bowl with cooking spray. Transfer down to bowl, lightly coat with cooking spray, and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size.
Divide into 27 equal pieces (1 oz. each). Lightly coat 9 standard muffin cups with cooking spray. Roll each piece into a small ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft free place until doubled in size, 45 to 90 minutes.
Preheat oven to 375F. Bake rolls until puffed and deep golden, 15 to 20 minutes. Brush with melted butter and sprinkle with Maldon salt.