True sourdough dinner rolls cloverleaf, etc.
Greetings: Thus far I'm accustomed to making my sourdough traditionally with only starter, flour, salt and water. I love everything about it. I would like to incorporate sourdough into a dinner roll and wanted to get some advice. If I were to take the sourdough recipe I've been using for boules, and instead made cloverleafs in a muffin pan, would this make a good roll? All the recipes for sourdough dinner rolls I've found include dried yeast and that doesn't interest me. Would the cloverleaf maintain the thick crusty exterior that my boules do?
If I wanted to adapt this sourdough recipe to create a softer, more dinner roll-like dinner roll, what would I change? Add milk and butter?
Anyway, thank you very much for reading...