Cloverleaf Rolls

• 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

1. In small bowl, combine hot water, sugar, salt and margarine. Cool to lukewarm.
2. Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved.
3. Add first mixture, beaten egg and 2 1/2 cups flour; beat until smooth.
4. Stir in enough additional flour to make a soft dough.
5. Turn out onto lightly floured board.
6. Knead until smooth and elastic, about 8 to 10 minutes.
7. Place dough in greased bowl, turning to grease top. Cover tightly with aluminum foil.
8. Refrigerate at least 2 hours or overnight.
9. Punch dough down and turn out onto lightly floured board.
10. Divide in half.
11. Form each half into a 12-inch long roll. Cut rolls into 12 (1-inch) pieces.
12. Divide pieces into thirds; shape into smooth balls.
13. Place 3 balls in each greased 2 1/2 x 1 1/4-inch muffin cup.
14. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes.
15. Mix egg and milk; brush cloverleafs.
16. Sprinkle rolls with seeds.
17. Bake at 375u0b0 for 15 to 20 minutes.
18. Cool on rack.
19. Makes 2 dozen.

hot water, sugar, salt, margarine, warm water, active dry yeast, egg, flour, egg, milk, sesame

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908173 (may not work)