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Honey Cloverleaf Rolls

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Honey Cloverleaf Rolls

From tasteofhome.com/recipes

Yield: 1 1/2 dozen

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

Instructions

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.
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