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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 18 |
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Honeybees like to build their hives near fields of thyme, explains Eleanor Davis of Pittsburgh, Pennsylvania. These lovely rolls include both honey and thyme. Ingredients:
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 king arthur premium 100% whole wheat flour |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
glaze: |
1 egg |
1 teaspoon milk |
Directions:
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. Yield: 1-1/2 dozen.
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