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Cloverleaf Rolls




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 package (1/4 oz.) active dry yeast
  
• 3 T. sugar
  
• 1-1/4 c. warm milk (110 to 115 degrees)
  
• 1/4 c. butter or margarine, softened
  
• 1 egg
  
• 1 t. salt
  
• 4 to 4-1/2 c. all-purpose flour
  
• Additonal butter or margarine, melted
  






Instructions



1. In a mixing bowl, combine yeast, sugar and milk; beat until smooth. Add butter, egg and salt; mix well. Add 3 c. flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
   
2. Punch the dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place three balls each in greased muffin cups. Cover and let rise until doubled, about 30 minutes. Brush with butter.
   
3. Bake at 375 degrees for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.
   






Final Comments


Yield: 2 dozen