Directions:
In a small saucepan, heat the whole milk over low heat until it’s warm but not boiling. Remove from heat and stir in the unsalted butter until melted. Allow it to cool to lukewarm.

In a large mixing bowl, combine the lukewarm milk mixture, granulated sugar, and salt. Stir until the sugar and salt are dissolved.

In a separate small bowl, sprinkle the active dry yeast over warm water. Let it sit for about 5 minutes until it becomes frothy.

Add the yeast mixture and the eggs to the milk mixture. Stir to combine.

Gradually add the all-purpose flour, one cup at a time, stirring after each addition until the dough begins to come together.

Turn the dough out onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Preheat your oven to 375°F (190°C).
Punch down the risen dough and divide it into 12 equal portions.

Roll each portion into a ball and place three balls into each greased muffin cup, creating a cloverleaf shape.