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Honey Cloverleaf Rolls

"Honeybees like to build their hives near fields of thyme," explains Eleanor Davis of Pittsburgh, Pennsylvania. "These lovely rolls include both honey and thyme."

18 ServingsPrep: 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 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.

2 of 2

Honey Cloverleaf Rolls (continued)

Directions (continued)

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.

Nutrition Facts: One roll (prepared with butter) equals 125 calories, 4 g fat (2 g saturated fat), 31 mg cholesterol, 188 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.