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Basil Cloverleaf Rolls

Hints Audrey Thibodeau of Mesa, Arizona, "This dough will keep for 3 days in the refrigerator, so you can have fragrant, fresh-baked rolls every night. What a treat!"

24 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

2-1/2 to 3 cups all-purpose flour, divided
1 cup whole wheat flour
1/2 cup sugar
1 package (1/4 ounce) active dry yeast
3 to 4 teaspoons dried basil
1 teaspoon celery salt
2 medium potatoes, peeled and cubed
1-1/2 cups water
1/4 cup butter, melted
2 eggs, beaten
GLAZE:
1 egg yolk
1 tablespoon water

Directions

In a bowl, combine 2 cups all-purpose flour, whole wheat flour,
sugar, yeast, basil and celery salt; set aside.
Place potatoes and water in a saucepan; cook until tender. Drain,
reserving 1 cup cooking liquid; cool liquid to 120°-130°.
Meanwhile, mash or rice potatoes; measure 1 cup (refrigerate
remaining potato for another ruse). Combine potato liquid, butter,
eggs and mashed potato; add to dry ingredients. Beat until smooth.
Add enough of the remaining flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 8-10 minutes.
Place in a grease bowl; turn once to grease top. Cover and

2 of 2

Basil Cloverleaf Rolls (continued)

Directions (continued)

refrigerate overnight or up to 3 days, punching down daily.
To bake, punch dough down. Pinch off small portions of dough; roll
into 1-in. balls. Place three balls each in greased muffin cups.
Cover and let rise until doubled, about 1-1/2 to 2 hours. beat egg
yolk and water; brush over rolls. Bake at 375° for 20 minutes
or until golden brown. Remove from pans and cool on wire racks.
Yield: 2 dozen.

Nutrition Facts:Nutritional Analysis: One roll (prepared with margarine) equals 116 calories, 113 mg sodium, 27 mg cholesterol, 20 gm carbohydrate, 3 gm protein, 3 gm fat. Diabetic Exchanges: 1 starch, 1 fat.