Basil Cloverleaf Rolls Recipe

Basil Cloverleaf Rolls Recipe
Basil Cloverleaf Rolls Recipe photo by Taste of Home
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Basil Cloverleaf Rolls Recipe

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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!"
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Basil Cloverleaf Rolls in Taste of Home February/March 1999, p18

Nutritional Facts

1 each: 116 calories, 3g fat (0 saturated fat), 27mg cholesterol, 113mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. In a bowl, combine 2 cups all-purpose flour, whole wheat flour, sugar, yeast, basil and celery salt; set aside.
  2. 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 refrigerate overnight or up to 3 days, punching down daily.
  3. 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.
Originally published as Basil Cloverleaf Rolls in Taste of Home February/March 1999, p18

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