Honey Cloverleaf Rolls Recipe

Ingredients

• 1 tablespoon active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3 tablespoons honey
• 1/2 cup mashed potatoes (prepared with milk)
• 1/2 cup buttermilk
• 1/4 cup butter, melted
• 3 tablespoons minced fresh thyme or 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 egg
• 1 cup whole wheat flour
• 2 to 2-1/2 cups all-purpose flour
• GLAZE:
• 1 egg
• 1 teaspoon milk

Directions

• In a bowl, dissolve yeast in water. Stir in honey; let stand for 5 minutes. Add the potatoes, buttermilk, butter, thyme and salt. Add the egg, whole wheat flour and 1 cup of all-purpose flour; beat on medium speed to form a soft dough. Stir in enough remaining all-purpose flour to from a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface. Divide into three portions; divide each into 18 pieces. Shape each into a ball; place three balls each in greased muffin cups. Cover and let rise until doubled, about 25 minutes.
• For the glaze, combine egg and milk; brush over rolls. Bake at 400° for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.

Honey Cloverleaf Rolls published in Taste of Home February/March 2001, p41