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