Combine remaining sugar, milk, 1/2 cup butter, egg, and salt in a large mixing bowl; stir until sugar and salt dissolve. For these honey butter cloverleaf rolls, I turned to Brown Eyed Baker, she learned the recipe from Cook’s Illustrated Holiday Baking 2012.. Shape the dough into pinwheels, crescents, or bake them in a buttered 9-by-13-by-2-inch baking pan as pull-apart rolls. My son loves the combination of honey butter so I brushed the honey butter mixture on top of the cloverleaf rolls when they were out of the oven. Serve these delicious cloverleaf rolls along with a holiday dinner or everyday family meal. Add yeast mixture, stirring well. They're especially good served warm and buttered. As with many yeast roll recipes, the dough is quite versatile.

Preparation. In a small saucepan, heat the milk until warm; pour it over the butter mixture and let cool.

Put the butter, sugar, and salt in a large bowl.

I gathered the ingredients and actually spent time to make the rolls.