Cloverleaf Rolls

Directions

1. 1
   In small bowl, combine hot water, sugar, salt and margarine. Cool to lukewarm.
2. 2
   Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved.
3. 3
   Add first mixture, beaten egg and 2 1/2 cups flour; beat until smooth.
4. 4
   Stir in enough additional flour to make a soft dough.
5. 5
   Turn out onto lightly floured board.
6. 6
   Knead until smooth and elastic, about 8 to 10 minutes.
7. 7
   Place dough in greased bowl, turning to grease top. Cover tightly with aluminum foil.
8. 8
   Refrigerate at least 2 hours or overnight.
9. 9
   Punch dough down and turn out onto lightly floured board.
10. 10
    Divide in half.
11. 11
    Form each half into a 12-inch long roll. Cut rolls into 12 (1-inch) pieces.
12. 12
    Divide pieces into thirds; shape into smooth balls.
13. 13
    Place 3 balls in each greased 2 1/2 x 1 1/4-inch muffin cup.
14. 14
    Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes.
15. 15
    Mix egg and milk; brush cloverleafs.
16. 16
    Sprinkle rolls with seeds.
17. 17
    Bake at 375° for 15 to 20 minutes.
18. 18
    Cool on rack.
19. 19
    Makes 2 dozen.