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Honey Cloverleaf Rolls

 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.
Nutritional 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.