Measure your dough balls, or don't - whatever

Easter Sunday is my holiday to host for my family, we love it. We get to have an egg hunt, have a ham, and enjoy some fresher foods with spring in mind. I decided these dinner rolls looked pretty good to try for Easter. I was able to make them the day before and put them in the fridge over night for a slow second rise. What I should have done was measured my dough and weighed each doughball. It's certainly not what I actually did. We had some giant rolls and some cute rolls. Rolls for everyone to pick a size. I took them out of the fridge in the morning before we left for church and set them on top of the warm oven (with ham inside) to come to temp and rise a bit more, they baked up beautifully, add some butter and big flakey salt on top and there you have beautiful rolls for Easter or whatever meal you are enjoying.

Cloverleaf Dinner Rolls Recipe
3 Tbsp warm water, (115˚F)
2 1/4 tsp active dry yeast, (1 packet yeast)
1 cup low-fat milk, warm (105-110˚F)
5 Tbsp unsalted butter, melted or very soft, plus more for the pan
3 Tbsp granulated sugar
1 large egg, room temperature
1 tsp fine sea salt
3 1/2 cups bread flour, divided (add an extra 1/4 cup if needed)
For the Topping:
3 Tbsp unsalted butter, divided, melted
1 tsp kosher salt

In the bowl of a stand mixer, add 3 Tbsp very warm water (115˚F). Sprinkle the top with 1 packet of yeast, whisk to combine, and let rest uncovered for 7 minutes until foamy on top.
Add warm milk, melted butter, sugar, egg, and salt. Whisk until blended, then gradually whisk in 2 cups of flour then switch to the dough hook attachment and add the remaining 1 1/2 cups of flour in thirds, letting it incorporate with each addition. Add more flour a little bit at a time until the dough feels moist to the touch, but it shouldn’t stick to clean/dry fingertips.
Knead 10 minutes on speed 2 of a stand mixer, or knead by hand. The dough should pull away from the sides of the bowl as it kneads and will be smooth and elastic.
Transfer dough to a large oiled bowl, turning the dough to coat in oil. Cover the bowl with plastic wrap and let rise in a warm place (90-100˚F) for 1 to 1 1/2 hours or until doubled in volume.
Transfer dough to a smooth, clean work surface. You should not need any additional flour at this point. Divide the dough into 12 even pieces then divide each piece of dough into 3 small pieces. Cup your hand over each of the small pieces and roll over work surface to form a ball. Butter a 12-count muffin pan and place 3 little balls of dough into each muffin cup.
Oil a sheet of plastic wrap and place the oiled side loosely over the rolls. Let rest in a warm place for 30-45 minutes until visibly puffed. Meanwhile, preheat the oven to 425˚F with a rack in the center.
Once rolls have risen, brush the tops with 2 Tbsp melted butter and bake in a preheated oven at 425˚F for 13-15 minutes or until golden brown. As soon as they are out of the oven, brush with more melted butter and sprinkle with kosher salt. Transfer to a wire rack to cool for 15 minutes and serve warm.