Are you sure you want to delete this recipe?
This recipe was uploaded by aluck37
Stir yeast packages into lukewarm water until dissolved. (NOTE: water must be lukewarm--78F/25.5C) or else the yeast will not rise properly in the dough). Mix in 2 well-beaten eggs, and then pour in yeast mixture and stir.
In a very large bowl, combine flour and salt. Pour the liquid mixture a little at a time into the flour and stir until well-blended. Cover with siran wrap and place in the refrigerator at least 4 hours or overnight.
Take the dough out of the refrigerator--it should be double in size. Punch down and knead dough on a floured countertop for around five minutes. If the dough is sticky, add a small amount of flour to it while kneading.
On the side, butter the insides of several muffin tins (recipe will make around 3 dozen). The easiest way is to take the paper saved from the butter sticks and rub the butter into the muffin holes.
To make the cloverleaf shape, take a small piece of dough and roll into a ball in the palm of your hand (approx 3 cm in diameter). (NOTE: Dough should feel slightly moist after rolling.) Put three of these balls into the bottom of one muffin hole. Continue putting three balls in each until the dough is used up. Brush the tops of all the rolls with melted butter and cover with a dishcloth for 4 to 5 hours until doubled in size.
Bake rolls at 375F/190C degrees for 8 to 10 minutes or until golden brown. Serve warm with lots of love!