Ingredients
The following ingredients have 24 Servings
- 1 pkg yeast
- 1 tsp sugar
- 1/4 cup warm water
- 1 cup milk
- 1/2 cup butter
- 1 tsp salt
- 1/3 cup sugar
- 3 eggs
- 4 1/2 cups flour
- 1/2 cup butter (melted for dipping)
Instruction
- Preheat oven to 350 F
- In a small pan bring milk to a low boil and add butter and salt. Turn off heat and allow butter to melt. Cool in the refrigerator until it comes to room temperature.
- In a small bowl dissolve yeast in warm water and add 1 tsp sugar. Allow to proof.
- In another larger bowl beat 3 eggs; add 1/3 C sugar and mix together.
- Add cooled milk and yeast to egg mixture.
- Add flour, one cup at a time beating with mixer constantly. This will be slightly thicker than cake batter.
- Cover batter with a towel and allow to rise until double, about 1 hour.
- Flour counter top and place dough on counter. Do not add more flour unless it is just too sticky to handle.
- Form dough into small, 1 inch size balls.
- Melt 1/2 C butter and dip each ball into butter before placing in pan. Put three balls into each muffin tin to form cloverleaf rolls. Let rise until double
- Bake at 350 for about 15 minutes or until golden brown