Herb Cloverleaf Rolls

• 1 package dry yeast (about 2 1/4 teaspoons)
• 2 teaspoons sugar
• 1/4 cup warm water (105u0b0 to 115u0b0)
• 3/4 cup 1% low-fat milk
• 1/2 cup evaporated skim milk
• 4 cups bread or all-purpose flour, divided
• 1 1/2 tablespoons stick margarine or butter, melted
• 1 teaspoon salt
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Cooking spray
• 1 tablespoon water
• 1 large egg white, lightly beaten

1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milks. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, margarine, and next 5 ingredients (margarine through pepper) to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes. Divide dough into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
3. Preheat oven to 350u0b0.
4. Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 350u0b0 for 20 minutes. Serve warm.

yeast, sugar, warm water, milk, milk, bread, margarine, salt, rosemary, thyme, oregano, black pepper, cooking spray, water, egg white

Taken from www.myrecipes.com/recipe/herb-cloverleaf-rolls (may not work)