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
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 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.