Honey Cloverleaf Rolls Recipe

3.5 2 2
Honey Cloverleaf Rolls Recipe
Honey Cloverleaf Rolls Recipe photo by Taste of Home
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Honey Cloverleaf Rolls Recipe

Read Reviews
3.5 2 2
Publisher Photo
"Honeybees like to build their hives near fields of thyme," explains Eleanor Davis of Pittsburgh, Pennsylvania. "These lovely rolls include both honey and thyme."
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.
MAKES:
18 servings
TOTAL 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 or margarine, 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.
Originally published as Honey Cloverleaf Rolls in Taste of Home February/March 2001, p41

Nutritional Facts

1 each: 125 calories, 4g fat (2g saturated fat), 31mg cholesterol, 188mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 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 or margarine, 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
  1. 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.
  2. 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.
Originally published as Honey Cloverleaf Rolls in Taste of Home February/March 2001, p41

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MY REVIEW
katlaydee3 User ID: 3741999 76856
Reviewed Jul. 26, 2010

"These rolls were ok. I would suggest either lowering the baking temp or checking after 12 mins. Mine were in the oven for 15 mins and were pretty well-done on the bottoms."

MY REVIEW
gennace User ID: 1656268 76854
Reviewed Feb. 2, 2008

"Can this recipe be made in my bread machine? I have carpal tunnel syndrome and it is hard for me to knead dough, anymore. Thanks"

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