1 pkg. active dry yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. sugar
1/4 c. shortening or butter
1 tsp. salt
3 1/2 c. flour
1 egg

Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening and salt. Cool to lukewarm. Add 1 1/2 cups flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until double (1 1/2-2 hours).

Roll into small balls and place 3 balls in each well greased muffin tin holder. Cover; let rise until double, 30-45 minutes. Bake at 400 degrees for 12-15 minutes. Makes 2 dozen cloverleaf rolls.