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Recipe of the Month Breads, Rolls, and Muffins - Honey Cloverleaf Rolls

  • 1 tablespoon active dry yeast
  • 1/4 cup warm water (110-115°)
  • 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

In a mixing bowl, dissolve yeast in water. Stir in honey; let it stand for 5 minutes. Add potatoes, buttermilk, butter, thyme, and salt. Add 1 egg, whole-wheat flour, and 1 cup all-purpose flour; beat on medium speed to form a soft dough.
Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about six to eight minutes. Place in a greased bowl, turning once to grease top. Cover; allow dough to rise in a warm place until doubled, about one 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 allow rolls to rise until doubled, about 25 minutes.
Make a glaze by combining egg and milk; brush over rolls. Bake at 400° for 15 to 18 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 1 1/2 dozen rolls.
Submitted By: Daisy Brown
Overton Farmers Co-op
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