Basil Cloverleaf Rolls
Baked Recipe, Baked Rolls, Bakery Food
"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!"
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INGREDIENTS
2 1/2 cups all-purpose flour, divided 1 cup whole wheat flour 1/2 cup sugar 1 (.25 ounce) package active dry yeast 3 teaspoons dried basil 1 teaspoon celery salt 2 medium potatoes, peeled and cubed 1 1/2 cups water 1/4 cup butter or margarine, melted 2 eggs, beaten GLAZE: 1 egg yolk 1 tablespoon water |
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DIRECTIONS
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In a mixing bowl, combine 2 cups all-purpose flour, whole wheat flour, sugar, yeast, basil and celery salt; set aside.
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Place potatoes and water in a saucepan; cook until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 120 degrees F-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.
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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 degrees F for 20 minutes or until golden brown. Remove from pans and cool on wire racks.
Nutritional Analysis: One roll (prepared with margarine) equals 116 calories, 113 mg sodium, 27 mg cholesterol, 20 gm carbohydrate, 3 gm protein, 3 gm fat. Diabetic Exchanges: 1 starch, 1 fat.