Cloverleaf Rolls

What you need:

    • 1 cup milk
    • 2 tbsp. unsalted butter
    • 1 tbsp. sugar
    • 2 tsp. instant yeast
    • 3/4 tsp. salt
    • 2 3/4 cups all-purpose flour
    • 1 egg, well beaten

Directions:

    1. Combine milk, butter, and sugar in small saucepan and cook over low until the butter is melted. Set aside and cool.
    2. With a mixer and a dough hook, combine yeast, salt, and flour.
    3. Slowly add liquid ingredients to flour mixture.
    4. Mix for 4 to 5 minutes until it's smooth and elastic.
    5. Cover and rise until doubled for 1 1/2 hours.
    6. Divide dough into 12 equal portions on a floured surface. Then divide each twelfth into thirds. Roll into little balls.
    7. Place 3 dough balls into a greased muffin cup in a 12 cup muffin pan. Repeat with each set of thirds.
    8. Cover the pan with a kitchen towel and let rise for another hour.
    9. Preheat the oven to 375* and brush the tops of the rolls with the beaten egg (I forgot this step!).
    10. Bake for 15 minutes. These are best served warm.

Recipe from Tracey's Culinary Adventures