Apple Cider Cinnamon Cloverleaf Rolls

This is a bread that I think about in the fall when the cider presses are turning out fresh, robust tasting cider and the air is crisp and cool. Though they are a bit more trouble to make because the rolls consist of three balls placed together in a muffin pan, I love the shape of cloverleaf rolls. The rolls can be shaped into a basic round roll if you prefer.

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

1. 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.

2. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.

3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.

4. 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.

5. 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.

6. About 10 minutes before baking, preheat oven to 400 degrees.

7. Just before baking, brush the tops of the rolls with the glaze.

8. Bake for 15 minutes, or until the internal temperature of the loaf reaches 190 degrees.

9. Immediately remove bread from pans and cool on a rack.