CLOVERLEAF ROLLS
1 package active dry yeast
2/3 cup warm water
3 cup Baking mix
1 egg
Dissolve yeast in water. Add remaining ingredients, stir until blended.
Turn onto surface dusted with baking mix and knead about 30 times or until
dough is light and springy. Shape rolls by cutting off small pieces of
dough and roll into balls the size of a walnut. Dip in melted shortening
and place 3 balls in each section of a greased muffin tin. Cover with cloth
and let rise in warm place until double, about 1 hour. Heat oven to 400
degrees. Bake 15 minutes. While hot brush with butter.
