Cloverleaf Luncheon Rolls - cooking recipe

Ingredients

1 c. milk, scald
1 level tsp. salt
1 Tbsp. sugar
2 Tbsp. butter
1 cake compressed yeast
about 3 c. sifted flour

Preparation

Break yeast into 1/4 cup lukewarm water.
Let stand 10 minutes. Make dough of flour, sugar, salt, butter and milk.
When lukewarm, add flour and yeast.
Beat until smooth.
Cover bowl.
Place in pan of warm water until dough is double its size.
Add enough sifted flour to stiffen.
Turn on floured board.
Knead until smooth.
Rub with soft butter.
Place in greased bowl.
Place bowl in pan of warm water.
Cover until mixture is double its size.
Place on lightly floured board.
Cut dough in pieces size of marble.
Dip in melted butter.
Place three in well-greased muffin tins.
Cover. Let rise to double its size.
Bake in quick oven 15 to 20 minutes in 400\u00b0 to 425\u00b0 oven.
Brush with butter when out of oven.
This will make 1 1/2 to 2 dozen rolls.