Disslove Yeast In 3 Tablespoons Warm Water. In A Large Bowl Beat Eggs Then Mix With Sugar, Oil, Salt, And 1 Cup Water. Stir In Yeast Mixture. Gradually Add The Flour, Beating Until Smooth And Well Blended. Cover And Refrigerate Overnight. For Cloverleaf Rolls, Shape Dough Into Balls, Small Enough To Fit Three Into A Muffin Cup, With Room To Spare. Place Three Balls Into Each Greased Muffin Tin. Cover And Let Rise Until Doubled In Size. Bake At 350 Deg F. For 15 To 20 Minutes. Brush Tops With Melted Butter. This Dough Keeps In The Refrigerator For About A Week.
