Vanilla Cloverleaf Sweet Rolls

Ingredients

• 12 servings dough sweet
• 12 servings strawberry jam 
• 2 tablespoons sugar (rounded)
• 1 tablespoon butter unsalted melted
• 1  vanilla pod split
• 1 tablespoon milk whole ()

Equipment

• baking sheet
• oven
• muffin tray

Directions

1. Follow directions for Master
2. Sweet Dough, scraping in seedsfrom vanilla bean as directed.
3. Coat muffin pan cups withmelted butter. Punch downdough; divide in half.
4. Roll halfof dough on a lightly flouredsurface into a 12"-long log(cover remaining dough withplastic wrap).
5. Cut log into6 equal pieces.
6. Cut 1 pieceinto 3 equal pieces.
7. Roll eachthird into a 1" ball by cuppingyour hand and pushing doughagainst work surface as youroll it in a circular motion.
8. Place3 balls side by side in 1 muffincup. Repeat with remainingpieces, then with remaining halfof dough.
9. Loosely cover pan withplastic wrap or a kitchen toweland let sit in a warm, draft-freearea until dough rises about 1"above rim of muffin pan, 1-1 1/2hours.
10. Arrange a rack in middle ofoven; preheat to 375°F.
11. Brushtops of rolls with milk, thensprinkle each with 1/2 teaspoon sugar.
12. Bake until puffed and goldenbrown, 18-20 minutes.
13. Letcool completely. Store airtightin freezer for up to 1 month.
14. Let thaw at room temperature.Reheat on a baking sheet ina 350°F oven until warm, 5-10minutes.
15. Serve sweet rolls warmor at room temperature with
16. Strawberry Jam.