In a small pan bring milk to a low boil and add butter and salt. Turn off heat and allow butter to melt. Cool in the refrigerator until it comes to room temperature.
In a small bowl dissolve yeast in warm water and add 1 tsp sugar. Allow to proof.
In another larger bowl beat 3 eggs; add 1/3 C sugar and mix together.
Add cooled milk and yeast to egg mixture.
Add flour, one cup at a time beating with mixer constantly. This will be slightly thicker than cake batter.
Cover batter with a towel and allow to rise until double, about 1 hour.
Flour counter top and place dough on counter. Do not add more flour unless it is just too sticky to handle.
Form dough into small, 1 inch size balls.
Melt 1/2 C butter and dip each ball into butter before placing in pan. Put three balls into each muffin tin to form cloverleaf rolls. Let rise until double
Bake at 350 for about 15 minutes or until golden brown
Notes
If your house isn't 70 degrees F, I recommend preheating your oven to 150 degrees F and then turn it off once it is preheated. Place your pan of rolls into the oven and let them rise until doubled. Just be sure to remove them before you preheat the oven to bake the rolls.
If you use rapid rise yeast, just add yeast directly in with the flour, skip the proofing step. You will still need to add in the 1/4 water. Add in when you add the milk mixture. You can also use 1/4 cup more milk instead of water if you prefer.