Step 1

Cream margarine and shortening with sugar until light.

Step 2

Add eggs slowly, blending well between each addition.

Step 3

Dissolve yeast in lukewarm water (110 degrees; be sure that water is not too hot).

Step 4

Sift together flour and salt.

Step 5

Add half of the flour to the egg mixture and mix well.

Step 6

Then add half of the milk to the egg mixture and mix well.

Step 7

Add dissolved yeast.

Step 8

Add remainder of milk and flour to make a soft dough.

Step 9

Cover dough; let rest for 10 minutes.

Step 10

Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.

Step 11

Place dough in a lightly greased bowl large enough to hold the dough when doubled in size, turning once to grease the surface.

Step 12

Cover; let rise in a warm place (90 F) until double in size (about 2 hours).

Step 13

Fold dough over from 4 sides to knead lightly.

Step 14

Cover and let rise again until double in size.

Step 15

Turn dough out onto a lightly floured surface and shape as desired.

Step 16

To Make Cloverleaf Rolls: Shape dough into small balls. Three balls should half-fill a greased muffin pan.

Step 17

Brush with melted margarine or butter.

Step 18

Let rise in a warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a pre-heated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes.

Step 19

Remove from oven and brush top of rolls with melted margarine.