Tangy Lemon Clovers

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 1/2 cup nonfat dry milk powder
• 1/2 cup butter-flavored shortening
• 3 large eggs
• 1 teaspoon salt
• 1 teaspoon lemon extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 5 to 5-1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water. Add the sugar, milk powder, shortening, eggs, salt, extract, spices and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a floured surface; divide in half. Cover and let rest for 15 minutes. Shape each portion into a 16-in. log. Cut each log into 12 pieces; shape each piece into a ball.
4. In a shallow bowl, combine the sugar, zest and nutmeg. Dip tops of balls in butter, then in sugar mixture.
5. Place topping side up in well-greased muffin cups. Using greased kitchen scissors, cut rolls into quarters, almost to the bottom. Cover and let rise until doubled, about 45 minutes.
6. Brush with remaining butter; sprinkle with remaining sugar mixture. Bake at 375u0b0 for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

active dry yeast, water, sugar, nonfat dry milk powder, butter, eggs, salt, lemon, ground cinnamon, ground nutmeg, ground ginger, flour, sugar, lemon zest, ground nutmeg, butter

Taken from www.tasteofhome.com/recipes/tangy-lemon-clovers/ (may not work)