Homemade Cloverleaf Dinner Rolls
4 1/4 to 4 3/4 cups all-purpose flour
1 pkg active dry yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
3/4 tsp salt
2 beaten eggs
1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just till warm (120 - 130 deg) and butter almost melts. Add milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour).
3. Punch dough down. Turn dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease muffin cup pans.
4. Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Pinch the bottoms of 3 balls together and place in muffin cups. Smooth sides up. Cover and let rise in a warm place till nearly double in size (about 30 min.)