Heat the cream to about 110 degrees (just warm to the touch) and combine with the yeast in a stand mixer bowl. Allow to proof.

Add the milk powder, salt, beer, and sweeteners and whisk to combine.

Add the flours and mix with a dough hook to combine. The dough will be stiff and a little shaggy.

Add the egg and then the butter and allow to mix until the dough forms a smooth and shiny ball that no longer sticks to the side of the mixing bowl, about 8-10 minutes.

Coat the inside of large bowl with oil. Form the dough into a ball and adda bowl lightly coated with oil. Cover the bowl tightly with plastic wrap and allow dough to rise in a warm room until doubled in size. This takes 1-2 hours depending on the temperature of the room.

Punch the dough down, and knead to completely deflate..

Cut the dough in half, reserve one half for cranberry swirls and cut the remaining half into six pieces. Cut each of those into thirds to give you 18 pieces of roughly the same size.

For the cloverleaf rolls: roll each piece of dough into balls and place three balls per muffin cup. Since I never have balls of all the same size I usually try to piton big, one medium, and one small per muffin cup so the rolls are fairly equal in size.

For the cranberry swirls roll out the other half of the dough into an approximately 14”x7” rectangle. Slather with the softened butter, sprinkle on the cardamom and the sugar and then slather with the cranberry relish. Roll the dough into a log and cut slice into twelve equal pieces placing two swirls each per muffin cup

Cover and allow to rise until about doubled in size or cover and place in the refrigerator until 15 minutes before ready to bake.

Pre-Heat oven to 375 degrees.

Brush the top of the rolls with melted butter, sprinkle cloverleafs with salt and cranberry swirls with sugar.

Bake on the middle rack at 375 for 12-15 minutes until golden brown.

Remove from oven and allow to cool for a few minutes before gently releasing from muffin tin