1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough starter (or discard), warm milk, granulated sugar, lightly beaten egg, and cooled melted butter. Ensure the milk isn’t too hot, as it can kill the sourdough starter.

2. Add Dry Ingredients: Gradually add the salt, all-purpose flour, and instant yeast (if using) to the wet mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. If using a stand mixer, knead for 4-5 minutes on medium-low speed. The dough should be slightly tacky but not sticky.

4. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2-4 hours, or until doubled in size. Alternatively, for a deeper flavor, you can refrigerate it overnight (8-12 hours) for a slow rise.

5. Shape the Cloverleaf Rolls: Once risen, gently punch down the dough to release the air. Divide the dough into 24 equal pieces. For each roll, take three small pieces of dough and roll each into a small ball (about 1 inch in diameter). Place the three balls close together in a greased muffin tin cup. Repeat with the remaining dough.

6. Second Rise (Proofing): Cover the muffin tins loosely with plastic wrap or a clean kitchen towel and let the shaped rolls rise again in a warm place for 30-45 minutes, or until visibly puffy and almost doubled. They should look soft and airy.

7. Bake the Rolls: Preheat your oven to 375 F (190 C). Bake the rolls for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.

8. Finish with Butter: As soon as the rolls come out of the oven, brush them generously with the 2 tablespoons of melted unsalted butter. This adds shine and an extra layer of delicious flavor. Let them cool slightly before serving.