Cloverleaf Rolls

1/2 c warm water (105-115 degrees)
2 pkg active dry yeast (4 1/2 tsp)
1 tsp + 1/3 c sugar
3/4 c warm milk (105-115 degrees)
4 Tbsp butter
3 3/4 c flour
1 1/2 tsp salt
2 large eggs
1 egg yolk mixed with 1 Tbsp water

In a large bowl, combine warm water, yeast, and 1 tsp sugar; stir to dissolve. Let stand until foamy (about 5 minutes). With a wooden spoon or a mixer on low speed, beat in warm milk, butter, 1/2 c flour, 1/3 c sugar, salt and eggs to make a thick batter. Continue beating 2 minutes, scraping bowl with rubber spatula. Gradually stir in 3 cups of flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining 1/4 c flour to keep dough from sticking.

Shape dough into a ball and place in a large greased bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise until doubled in volume (about 1 hour).

Punch down dough and turn out onto lightly floured surface. Cover and let rest 15 minutes.

Grease 24 muffin cups. Divide dough in half. Cut each half into 36 equal-sized pieces and shape each piece into a ball. Place 3 balls in each muffin cup. Cover and let rise until doubled (about 30 minutes).

Brush rolls with yolk mixture. Bake at 400 degrees until rolls are golden and sound hollow when tapped (10-20 minutes).

NOTES
Not sure where I got this recipe.
Untried.