These were made with my favorite roll recipe (I use half whole wheat and half white), made to rise once, then cut into pieces (about 1 ounce each) and rolled into balls. Three balls go into a muffin pan, where they are allowed to rise a second time before going into a 350 degree F oven for 15-20 minutes. The result is cloverleaf rolls, a symbol recalling the Holy Trinity. These rolls were prepared on the 22nd of May in celebration of Trinity Sunday. It didn’t turn out as nice as my feather-light rolls for three reasons: a) I was in a hurry to bake it and didn’t wait for it to rise higher, and b) too lazy to beat up an egg with some water to use as egg wash, I just used a bit of the scrambled egg saved from my little boy’s breakfast, c) the milk-butter mixture was a bit too hot when I dropped my eggs in, so the eggs cooked a tad before it was added to the flour (hence the graininess you see in the pic; it should actually be silky smooth).