Clover Leaf Rolls

¾ cup milk

6 Tbsp sugar

1 tsp salt

5 Tbsp butter or margarine

½ cup warm water

2 pkgs. active dry yeast

1 egg

4 to 4 ½ cups flour

1. Scald milk in a saucepan. Stir in the sugar, salt and margarine. Let cool until lukewarm.

2. Put the warm water into a bowl and sprinkle the yeast in the water. Stir until dissolved.

3. Stir in the lukewarm milk mixture.

4. Beat the egg and add it to the mixture.

5. Add 2 cups of flour and beat until smooth.

6. Stir in additional 2 to 2 ½ cups flour. Dough should be as soft as can be handled. It may not need all the flour.

7. Work dough into a ball. Knead on floured surface until smooth and elastic.

8. Place dough in greased bowl and brush top with soft margarine. Cover tightly and refrigerate at least two hours. May be kept 2 to 3 days in refrigerator.

9. When ready to shape rolls, punch dough down and turn out on to floured surface.

10. Divide dough in half and form each half into a 9 inch roll.

11. Cut into nine equal pieces. Form each piece into 4 small balls.

12. Brush sides of balls with melted margarine or butter. Place three balls in each section of greased muffin pan. (I try to make sure that balls are all of the approximately same size when I put them in the pan).

13. Brush lightly with melted margarine or butter.

14. Cover and let rise in warm place, free from draft until doubled in size, about one hour.

15. Bake in 400° oven about 8 to 10 minutes. Remove from pan and brush lightly with butter.

Makes 24

Notes: Recipe from Indiana 4-H foods book from circa 1960.

Peg