BASIL CLOVERLEAF ROLLS

Basil Cloverleaf Rolls image

Hints Audrey Thibodeau of Mesa, Arizona, "This dough will keep for 3 days in the refrigerator, so you can have fragrant, fresh-baked rolls every night. What a treat!"

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 13

Previous Next

Ingredients

2-1/2 to 3 cups all-purpose flour, divided
1 cup whole wheat flour
1/2 cup sugar
1 package (1/4 ounce) active dry yeast
3 to 4 teaspoons dried basil
1 teaspoon celery salt
2 medium potatoes, peeled and cubed
1-1/2 cups water
1/4 cup butter, melted
2 large eggs, beaten
GLAZE:
1 large egg yolk
1 tablespoon water

Steps:

In a bowl, combine 2 cups all-purpose flour, whole wheat flour, sugar, yeast, basil and celery salt; set aside. , Place potatoes and water in a saucepan; cook until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 120°-130°. Meanwhile, mash or rice potatoes; measure 1 cup (refrigerate remaining potato for another ruse). Combine potato liquid, butter, eggs and mashed potato; add to dry ingredients. Beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a grease bowl; turn once to grease top. Cover and refrigerate overnight or up to 3 days, punching down daily. , To bake, punch dough down. Pinch off small portions of dough; roll into 1-in. balls. Place three balls each in greased muffin cups. Cover and let rise until doubled, about 1-1/2 to 2 hours. beat egg yolk and water; brush over rolls. Bake at 375° for 20 minutes or until golden brown. Remove from pans and cool on wire racks.

Nutrition Facts : Calories 116 calories, Fat 3g fat, Cholesterol 27mg cholesterol, Sodium 113mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.