Cloverleaf Rolls

1 tsp. sugar
1/4 c. very warm water
1 pkg. active dry yeast
1/2 c. butter, melted
1 c. lukewarm milk
1 tsp. salt
1/2 c. sugar
3 eggs, beaten
4 1/2 c. all-purpose flour
1/4 c. butter, melted

Dissolve 1 tsp. sugar in warm water and add yeast. Set mixture aside. Mix 1/2 c. melted butter, warm milk, salt, sugar and eggs together in a large bowl. Add 2 1/2 c. flour and yeast. Stir. Add additional flour and stir until dough is thick but still sticky (pulling from side of bowl). Set in a warm place covered with a cloth. Let dough rise 2 hours. Punch down dough (or stir with wooden spoon). Cover dough again and let set in warm place for 30 minutes. Separate dough and roll into balls, using about 2 Tbsp. dough for each ball. Roll balls in 1/4 c. melted butter. Place 3 balls in each cupcake tin. Set rolls in a warm place, covered for 1 1/2 hours. Bake rolls at 375 degrees for 10 minutes.