2 pkg. yeast
1 tbsp. granulated sugar
1 c. warm water
1 c. milk, scalded
3 eggs, beaten
1/2 c. sugar
6 tbsp. shortening
2 tsp. salt
7 to 8 cups sifted flour
1 tsp. cardamom spice

Dissolve yeast and 1 tbsp. sugar in warm water. In separate pan, scald milk, adding shortening, 1/2 cup sugar, cardamom and salt. Cool to lukewarm. Add 2 cups flour and make batter. Add yeast and beaten eggs, beat mixture well. Add remaining flour, stirring to make a stiff dough. Turn out onto floured board and knead lightly. Form into a large ball, place in a large greased bowl, cover with cloth and let rise 50 minutes or until doubled in size. Punch down dough to release air. Pull off pieces of dough, roll into balls the size of quarters and place three balls in each greased tin. Let rise again until doubled. Bake 20 minutes at 400 degrees or until lightly golden brown.

Yields: 2 dozen cloverleaf rolls.