Step 1: Prepare the Dough

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast (if using instant yeast), and salt. Ensure the dry ingredients are well combined.
2. Warm Wet Ingredients: In a separate microwave-safe bowl or saucepan, warm the milk and water together until lukewarm (about 105-115°F/40-46°C). The mixture should feel warm to the touch but not hot. If using active dry yeast, proof it in ¼ cup of this warm water with 1 teaspoon of sugar as described in the ingredient section while you proceed with the next steps.
3. Melt Butter and Whisk Egg: Melt the butter in the microwave or in a saucepan over low heat and let it cool slightly. In a small bowl, lightly beat the egg.
4. Combine Wet and Dry Ingredients: Pour the warm milk mixture, melted butter, and beaten egg into the bowl with the dry ingredients. If using active dry yeast that has been proofed, add that mixture now as well.
5. Mix to Form a Dough: Using a wooden spoon or spatula, stir the ingredients together until a shaggy dough forms and most of the dry flour is incorporated. The dough will be slightly sticky at this stage.
6. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 6-8 minutes, or until it becomes smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add a tablespoon of flour at a time, but avoid adding too much flour, which can make the rolls tough. You can also knead the dough in a stand mixer fitted with a dough hook for about 4-5 minutes.
7. Form Dough into a Ball: Shape the kneaded dough into a smooth ball.

Step 2: First Rise (Bulk Fermentation)

1. Place Dough in a Greased Bowl: Lightly grease a large bowl with cooking spray or oil. Place the dough ball in the greased bowl and turn it to coat all sides with oil. This prevents the dough from drying out during rising.
2. Cover and Rise: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place (about 75-80°F/24-27°C) for 1-1 ½ hours, or until it has doubled in size. The rising time will vary depending on the temperature of your room. A warmer environment will result in faster rising.

Step 3: Shape the Cloverleaf Rolls

1. Punch Down Dough: Once the dough has doubled, gently punch it down in the center to release the air. Turn the dough out onto a lightly floured surface.
2. Divide Dough: Divide the dough into 18-24 equal portions. For consistent roll sizes, you can use a kitchen scale to weigh the dough portions, aiming for about 40-45 grams per portion for medium-sized rolls.
3. Shape Dough Balls: Roll each portion of dough into a smooth, round ball.
4. Assemble Cloverleafs: Grease a 12-cup muffin tin (or use paper liners for easier removal). For each cloverleaf roll, place three dough balls into one cup of the muffin tin, arranging them in a cloverleaf pattern (triangle shape). Repeat this for all muffin cups, using 3 dough balls per cup. If you have more than 12 rolls, use a second muffin tin or baking sheet, spacing the rolls apart.

Step 4: Second Rise (Proofing)

1. Cover and Rise Again: Cover the muffin tin with the shaped cloverleaf rolls loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm place for 30-45 minutes, or until they have puffed up and are almost doubled in size and are touching each other in the muffin cups. This second rise is crucial for light and airy rolls.

Step 5: Preheat Oven and Prepare for Baking

1. Preheat Oven to 375°F (190°C): Preheat your oven to 375°F (190°C) about 15-20 minutes before the end of the second rise. Ensure the oven is fully preheated for even baking.

Step 6: Bake the Cloverleaf Rolls

1. Bake for 15-20 Minutes: Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped lightly on the bottom. The baking time may vary slightly depending on your oven and the size of your rolls.
2. Check for Doneness: The rolls are done when they are golden brown and spring back lightly when gently pressed. An instant-read thermometer inserted into the center of a roll should read around 200-210°F (93-99°C).

Step 7: Brush with Butter and Cool

1. Melt Butter (if not already melted): If the 2 tablespoons of butter for brushing are not already melted, melt them now.
2. Brush with Melted Butter: Immediately upon removing the rolls from the oven, brush the tops of the hot rolls generously with the melted butter. This adds extra flavor, shine, and keeps the crust soft.
3. Cool in Muffin Tin for a Few Minutes: Let the rolls cool in the muffin tin for a few minutes to firm up slightly before removing them.
4. Transfer to Wire Rack: Gently remove the Cloverleaf Rolls from the muffin tin and transfer them to a wire rack to cool completely or serve warm. If using paper liners, you can lift the rolls out using the liners.

Step 8: Serve and Enjoy!

1. Serve Warm or at Room Temperature: Cloverleaf Rolls are at their absolute best when served warm, but they are also delicious at room temperature.
2. Serve with Butter, Jam, or Savory Dishes: Serve them warm with butter, jam, honey, or alongside your favorite soups, salads, main courses, or holiday meals.