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Recipe of the Month
Breads, Rolls, and Muffins -
Honey Cloverleaf Rolls
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| INGREDIENTS |
- 1 tablespoon active dry yeast
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1/4 cup warm water (110-115°)
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3 tablespoons honey
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1/2 cup mashed potatoes, prepared with milk
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1/2 cup buttermilk
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1/4 cup butter or margarine, melted
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3 tablespoons minced fresh thyme or 1 tablespoon dried thyme
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1 teaspoon salt
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1 egg
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1 cup whole-wheat flour
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2 to 2 1/2 cups all-purpose flour
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Glaze:
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1 egg
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1 teaspoon milk
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| INSTRUCTIONS |
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. |
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