Luby's Cafeteria Cloverleaf Rolls

1 ounce active dry yeast
1 1/3 cups warm water (110�F)
3 extra large eggs
1/4 cup butter or margarine, melted
1 1/2 teaspoons butter or margarine
1/2 cup granulated sugar
1/3 cup nonfat dry milk powder
1/2 teaspoon salt
5 cups all-purpose flour
vegetable oil
 
In large mixing bowl, dissolve yeast in warm water. Add eggs and butter.
Using dough hook of electric mixer, beat on medium speed until well blended. Add sugar, dry milk, and salt; mix well.

Add flour, 1 cup at a time, mixing until dough begins to pull away from side of bowl.

Lightly grease top of dough with oil. Cover loosely and let rise in warm place 1 hour or until doubled in size.

Lightly grease 12 medium muffin cups.

Punch dough down. Divide dough evenly into 12 pieces. Divide each piece into 3 balls and place in muffin cup. Let rise in warm place 1 hour.

While dough is rising for the second time, preheat oven to 350�F Bake 15 to 20 minutes or until golden brown.

Serves 12