Honey Cloverleaf Rolls
Taste of Home
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"Honeybees like to build their hives near fields of thyme," explains Eleanor Davis of Pittsburgh, Pennsylvania. "These lovely rolls include both honey and thyme."
SERVINGS: 18
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 15 min.
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 mixing 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.