- 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
- 1 egg yolk
- 1 tablespoon water
- 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
Reviews for Basil Cloverleaf Rolls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review