Pamela's Cloverleaf-Style Rolls

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Ingredients

• 3 1/2 cups Pamela's Gluten-Free Bread Mix
• 2 large eggs
• 3/4 cup milk scalded
• 1/4 cup butter melt in the hot milk
• 2 TBSP sugar
• 3/4 cup warm water to proof the yeast for 10 minutes
• Additional Pamela's Gluten-free Bread Mix or white rice flour for dusting

With butter melted in the milk and yeast proofed (that is dissolved and bubbly) in the warm water, make sure the milk was cool to the touch so that it does not kill the yeas, all ingredients in mixer using wire whip attachment, mix for 3 minutes on med/high.

Carefully roll the dough out of the bowl, using a large rubber spatula, into a buttered bowl. Let dough rise with a a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than double in size.

Gently roll the dough onto a wood cutting board that has been liberally sprinkled with more Pamela's Gluten-free Bread Mix (or rice flour).

Sprinkle additional Pamela's Gluten-free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.