Honey Cloverleaf Rolls

• 1 tablespoon active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 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
• 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 400u0b0 for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, honey, mashed potatoes, buttermilk, butter, thyme, salt, egg, whole wheat flour, flour, egg, milk

Taken from www.tasteofhome.com/recipes/honey-cloverleaf-rolls/ (may not work)