Combine milk, sugar, butter, and salt in glass measuring cup or bowl. Microwave or heat on stovetop over medium heat until the butter is melted and the mixture reaches 120-125 degrees.

Combine yeast and 2 cups flour in the bowl of a stand mixer.

Add warm milk mixture and eggs and beat on low speed for 2 minutes. Add 1 cup of flour and beat for an additional 2-3 minutes. Mix in as much of the remaining flour as you can by hand.

Turn dough out onto floured surface, and knead for 3-5 minutes, or until dough is smooth and elastic.

Put the dough in a bowl, cover with a tea towel, and let rise in a warm place for one hour.

Punch dough down, divide in half, and follow instructions below to shape the rolls.

Cloverleaves: Grease a 12 cup muffin pan. Take half of the dough and divide it into 12 pieces. Cut each of these pieces in three. Roll each piece into a neat ball, and place three into each muffin cup.

Knots: Grease a large cookie sheet. Take half of the dough and divide it into twelve pieces. Roll each into a 6 inch strip and tie into a loose knot. Place on greased cookie sheet.

Rosettes: Follow instructions for knots, but after tying the knot, tuck one end into the middle of the knot and one end underneath the knot to form a rosette shape.

Cover rolls and let rise in a warm place until doubled, about 30 minutes.

Bake in a preheated 350 degree oven for 12-15 minutes, or until lightly browned. Let cool on wire rack. Serve warm with butter.