1 cup milk
4 tablespoons (1/2 stick) butter
3 tablespoons sugar
1/2 teaspoon salt
1/4 cup warm (105? to 110?F) water
1 package active dry yeast
1 large egg, lightly beaten
3 1/2 to 4 cups unsifted all-purpose flour


1. In small saucepan heat milk over medium heat until bubbles form at edge of pan; stir in butter, sugar and salt. Pour mixture into large bowl; set aside to cool to between 105? and 110?F.
2. Meanwhile, combine warm water and yeast in a cup and set aside for yeast to soften. When milk mixture has cooled, beat in egg and yeast mixture. Add 3 1/2 cups flour and stir until a soft dough forms.
3. Turn dough out onto a work surface floured with some of remaining 1/2 cup flour. Knead 5 minutes, adding as much of the flour as necessary to make the dough manageable. Place dough in a greased bowl, cover, and set aside in a warm place until double in size, about 1 hour.
4. Grease 12 muffin pan cups. Divide raised dough into 12 balls. Divide each ball into three parts; shape each part into a ball and fit three together in a greased muffin pan cup. Repeat with remaining balls of dough. Cover loosely and set aside until double, about 45 minutes.
5. Preheat oven to 350 degrees F. Bake rolls 25 to 30 minutes or until golden brown and rolls sound hollow when tapped on the top. Loosen edges and remove to wire rack. Cool at least 15 minutes before serving.
Get the children to help you shape these traditional Sunday dinner rolls. Be sure to have them in the oven when everyone arrives; the aroma will drive them crazy.
Clover-leaf Rolls
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