Mix yeast, water and ½ tsp sugar in a liquid measuring cup and let stand 10 minutes.
Weigh the flour into a large bowl and set aside. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
Warm the milk, butter and salt in microwave for about 1 minute, set aside to cool.
Crack eggs into measuring cup, add water to eggs until measurement reaches ½ cup, set aside.
Combine 4 cups flour, ½ cup sugar and ½ tsp baking soda in the bowl of a stand mixer then mix with paddle attachment to thoroughly combine. Add yeast mixture to the bowl and go 2-3 turns until it just begins to come together. Mix on low and add eggs and milk mixture until combined.
Once dough starts to form, add flour, half a cup at a time, until mixture forms a sticky ball. Mixture will not be smooth and dry.
Drizzle a small about of oil in medium sized bowl. Flour your hands and remove the ball from the mixer bowl then roll dough to coat in oil. Cover with towel and let rest in warm place for one hour.
Uncover the dough. Don’t worry! The dough will look like a bubbly mess.
Divide dough into 18 balls. Generously butter muffin tin for 18 rolls. Cut each ball into three pieces and roll into tiny balls. Place the three tiny balls into a space in a muffin tin. Continue with the remaining balls forming the cloverleaf rolls.
Cover tins with a towel. Let rest for 1 hour.
Preheat oven to 350 degrees and bake for 12-15 minutes.
Remove from oven and brush with melted butter. Enjoy!