Scald milk and put in large bowl of mix-master. Add sugar, salt, melted butter; stir. Dissolve tsp. of sugar in warm water; add yeast, stir and let rise in warm place for 10 minutes. When milk mixture is cooled a little, add eggs and beat thoroughly.When raised, add yeast to batter and mix until well blended. Beat in 2+ cups of flour to sponge stage. Remove batter to a large bowl and let rise in a warm place for 40 minutes.

Mix in 1 cup flour. Add enough more flour, if necessary, to make dough just barely firm enough to handle. Put in a buttered bowl, turn over to coat both sides with butter. Cover and chill 1/2 hour in refrigerator.

Knead and shape into 2 coffee cakes or tea rings or rolls.

Arrange in buttered pans; brush with melted butter. Cover with a towel and let rise for 1 hour until double in bulk.

For rolls, bake at 350 F for 15 to 20 minutes or until delicately brown. Cool and serve.

NOTE: This recipe can be doubled.When doubled it makes about 65 clover leaf rolls