Cloverleaf Rolls - cooking recipe

Ingredients

3/4 c. hot water
1/2 c. sugar
1 Tbsp. salt
3 Tbsp. margarine
1 c. warm water (105~ to 115~)
2 envelopes active dry yeast
1 egg, lightly beaten
5 3/4 to 6 1/4 c. flour
1 egg
1 Tbsp. milk
sesame or poppy seed

Preparation

In small bowl, combine hot water, sugar, salt and margarine. Cool to lukewarm.
Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved.
Add first mixture, beaten egg and 2 1/2 cups flour; beat until smooth.
Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board.
Knead until smooth and elastic, about 8 to 10 minutes.
Place dough in greased bowl, turning to grease top. Cover tightly with aluminum foil.
Refrigerate at least 2 hours or overnight.
Punch dough down and turn out onto lightly floured board.
Divide in half.
Form each half into a 12-inch long roll. Cut rolls into 12 (1-inch) pieces.
Divide pieces into thirds; shape into smooth balls.
Place 3 balls in each greased 2 1/2 x 1 1/4-inch muffin cup.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes.
Mix egg and milk; brush cloverleafs.
Sprinkle rolls with seeds.
Bake at 375\u00b0 for 15 to 20 minutes.
Cool on rack.
Makes 2 dozen.