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Cloverleaf Rolls

1 pkg. active dry yeast

2/3 cup warm water

3 cups Jiffy Baking Mix

1 egg

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Dissolve yeast in water.  Add remaining ingredients, stir until blended. Turn onto surface dusted with baking mix and knead about 30 times or until dough is light and springy. Shape rolls by cutting small pieces of dough and roll into balls the size of a walnut. Dip in melted shortening and place 3 balls in each section of greased muffin tin. Cover with cloth and let rise in warm place (85º) until double, about 1 hour. Heat oven to 400º. Bake 15 minutes. While hot, brush with butter. Yield: 12-14 medium
size rolls.