Source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print.

Ingredients–1/2 recipe

.5 oz yeast, fresh

9 oz milk

1 lb 2 oz bread flour

1.75 oz sugar

.375 oz salt

1.75 oz eggs

2.5 oz butter

.165 oz malt syrup

Procedure

Straight dough method. 10 -15 minutes at second speed.

Bulk Ferment 60-90 minutes at 77°F

Portion out to 2.44 oz pieces and bench rest covered with plastic wrap for another 15 to 30 minutes before shaping

For Clover Rolls:

Break 2 oz portion into 3rds

Round out on palm to seal the seam. bake in muffin pan 3 balls to each muffin cup

Egg wash,  and bake on a parchment lined sheet.

Bake at 450°F for 10-15 minutes