CLOVERLEAF ROLLS

Heat in saucepan until very warm, (120-130°) 3/4 cup milk with 3/4 cup water and 1/4 cup butter or margarine.
In mixing bowl, combine 2 cups of flour with 1/4 cup sugar, 2 teaspoons salt and 1 pkg of dry yeast.
Add heated mixture and 1 beaten egg.
Beat with electric mixer on high speed for 2 minutes.
Stir in enough flour to make a soft dough.
Turn dough out onto floured board and cover with bowl.
Let rest for 10 minutes.
Knead until smooth and elastic (8 or 10 minutes).
Shape into ball.
Place in greased bowl; turn once to coat top.
Cover and let rise in warm place, free from draft, until almost double in bulk (about 45 minutes).
Punch dough down. Grease 24 muffin cups. Pinch off pieces of dough and shape into smooth 3/4-inch balls. Place 3 balls in each muffin cup.
Cover and let rise in warm place, free from draft, until double in bulk (about 45 minutes).
Preheat oven to 350° and bake 15 to 20 minutes or until golden brown.