Apple Cider Cinnamon Cloverleaf Rolls
2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
1/2 cup warm water (about 110 degrees)
2 cups warm apple cider (about 110 degrees)
1/2 cup brown sugar, firmly packed
2 teaspoons salt
2 cups tart apples, finely chopped, pared, and cored
1 teaspoon cinnamon
6 1/2 to 7 1/2 cups unbleached flour
Glaze: 1 large egg beaten with 1 tablespoon cold water
In a large bowl, stir yeast into water to soften. Add cider, sugar, salt, apples, cinnamon, and 3 cups flour. Beat vigorously for two minutes.
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface and divide into 108 pieces. Shape each piece into a ball. Place three balls together to form a triangle. Pinch the balls together from the bottom. Pick them up, turn them over and circle them with your thumb and index finger squeezing them together slightly so they will easily fit into a well-greased muffin pan. Cover with a towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 400 degrees.
Just before baking, brush the tops of the rolls with the glaze.
Bake for 15 minutes, or until the internal temperature of the loaf reaches 190 degrees.
Immediately remove bread from pans and cool on a rack.
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