Honey Cloverleaf Rolls

ELEANOR DAVIS • Pittsburgh, Pennsylvania Honeybees like to build their hives near fields of thyme. These lovely rolls include both fabulous flavors.

Honey Cloverleaf Rolls

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon active dry yeast

  • ¼

    cup warm water (110° to 115°)

  • 3

    tablespoons honey

  • ½

    cup mashed potatoes (prepared with milk)

  • ½

    cup buttermilk

  • ¼

    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

    -½ cups all-purpose flour

  • GLAZE:

  • 1

    egg

  • 1

    teaspoon milk

Directions

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 form a stiff dough. 2. 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. 3. 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. 4. 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.


Nutrition

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