Day two

For those who asked:
Clover leaf rolls:

3.5 cups flour
1/4 cup sugar
1/4 cup butter softened
1 tsp salt
2 1/4 tsp dry active yeast
.5 cup warm water
.5 cup very warm milk
1 large egg
1 stick of butter melted

1. Proof the yeast in the warm water and set aside
2. Add all dry ingredients minus 1.5 cups of flour and mix well.
3. Add the milk and egg to the dry mixture and slowly add the yeast.
4. Place the dough on a lightly floured surface. Knead 5 minutes or until smooth and springy. Place in large greased bowl turning upside down and let rise for 1 hour.
5. Grease bottoms and sides of twenty four muffin cups or a thirteen by nine pan.
6. Gently push your fist in to deflate.

You may choose to do either the clover leaf or the dinner roll at this point. I prefer the clover leaf but it is a little more work.

Clover leaf:
Divide the dough into 72 equal pieces. Shape each piece into a ball. Place three balls into each individual muffin tin. Brush with butter. Cover loosely with plastic wrap in a warm place for 30 min. or until double. Bake as directed
Dinner roll:
Divide the dough into 15 equal pieces. Shape each into a ball. Place in pan. Brush with butter. Cover loosely with plastic wrap and let rise for 30 min. or until double.

Heat oven to 375
Bake 12-15 minutes or until golden brown. Serve warm or cold