HERB AND WHEAT CLOVERLEAF ROLLS
(Gillespie County 4H)

4 3/4 to 5 1/4 cups all-purpose flour
1/3 cup wheat germ
1/3 cup sugar
2 packages rapid rise yeast
1/2 tsp. each: dried thyme, oregano, sweet basil, and marjoram leaves
1 1/2 tsp. salt
1/2 tsp. onion powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine, cut into pieces
2 eggs
1 tbsp. water

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, herbs, salt and onion powder. Heat water, milk and butter until very warm (120^o to 130^o); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover: let rest on floured surface 10 minutes. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2 inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water, brush on rolls. Bake at 400^o for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks.
Yield: 18 servings.