Old Fashioned Cloverleaf Rolls

0 In a small bowl or measuring cup dissolve the active dry yeast in the warm water with 1 teaspoon of sugar.
1 Set aside in a warm place for 5 minutes and allow to foam up. This is called "proofing".
2 Beat milk, 1/2 cup sugar, and egg in the large bowl of a stand mixer fitted with the paddle attachment.
15 Stir in 1/2 cup of flour.
17 Add the yeast mixture.
16 Add 1/4 cup of the butter and the salt and mix well.
3 Add 1 1/2 cups of flour and beat until smooth.
4 Stir in enough remaining flour to form a soft dough.
5 Turn onto a floured surface and knead until smooth about [timer minutes=0]6-8 minutes[/timer] or knead in your stand with the dough hook mixer according to manufacturer's instructions - usually about 2-3 minutes.
6 Put the dough in a greased bowl. Grease the top and cover it with plastic wrap or a clean kitchen towel or tea towel.
7 Allow to rise in a warm spot for about [timer minutes=0]an hour[/timer], or until doubled.
8 Punch dough down.
18 Spray muffin tin with nonstick cooking spray.
9 Roll into 72 equal sized small balls for 24 rolls.
10 Dip the balls in the remaining melted butter and place three in each greased muffin cup.
11 Cover and let rolls rise in a draft-free place until doubled, about [timer minutes=0]45 minutes.[/timer]
12 Bake rolls at 375 degrees for [timer minutes=0]12-15 minutes[/timer] or until golden brown.
13 Brush the top of the rolls with melted butter.
14 Serve with butter or honey butter.