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Honey Cloverleaf Rolls

Total Time

Prep: 35 min. + rising Bake: 15 min.


1-1/2 dozen

"Honeybees like to build their hives near fields of thyme," explains Eleanor Davis of Pittsburgh, Pennsylvania. "These lovely rolls include both honey and thyme."


  • 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, 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


  1. In a 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.
  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 Facts

1 each: 125 calories, 4g fat (2g saturated fat), 31mg cholesterol, 188mg sodium, 20g carbohydrate, 1g fiber), 4g protein.

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