Triple-Tasty Cloverleaf Rolls

• 1 package (1/4 ounce) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 1/4 cup canola oil
• 2 eggs, lightly beaten
• 1-1/2 teaspoons salt
• 4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup yellow cornmeal
• 1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water. Add sugar, oil, eggs, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Divide dough into three portions; place in separate bowls. Add remaining all-purpose flour to one bowl, whole wheat flour to another bowl and the cornmeal to last bowl.
2. Turn each portion onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place each portion in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Divide each portion of dough into 24 pieces. Shape each into a ball. Place one of each of the balls in greased muffin cups; brush with butter. Cover and let rise until doubled, about 30 minutes.
4. Preheat oven to 375u0b0. Bake 15-18 minutes or until golden brown. Remove from pans to wire racks.

active dry yeast, water, sugar, canola oil, eggs, salt, allpurpose, whole wheat flour, yellow cornmeal, butter

Taken from www.tasteofhome.com/recipes/triple-tasty-cloverleaf-rolls/ (may not work)