Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.
Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.
and Cereals Condiments
Desserts Herbs Jellies
Main Dishes Salads
and Dressings Side
Snacks Soups Sugar
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
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
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 (120o to 130o);
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 400o for 12 to 15
minutes or until done. Remove from cups; let cool on wire racks.
Yield: 18 servings.