Fragrant Cloverleaf Rolls
- 1-1/2 dozen rolls
- 1 hr 15 min
Combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until warm (100o to 110oF). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly and refrigerate 2 to 24 hours.
Remove dough from refrigerator; punch down. Turn dough out onto lightly floured surface. Divide dough into 18 equal pieces; divide each again into 3 pieces. Roll into smooth balls. Place three balls in each section of 18 greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Combine herb butter ingredients in small bowl; brush on rolls. Bake at 375oF for 15 to 20 minutes or until done. Remove from pans; cool on wire racks.