Easy, Quick Cloverleaf Herb Rolls

1/4 cup Butter, melted
1 Tbsp. chopped fresh Parsley
1-1/2 tsp. chopped fresh Rosemary or 1/2 tsp. dried, crushed Rosemary
1-1/2 tsp. chopped fresh Thyme leaves or 1/2 tsp. dried Thyme, crushed
1 (1-lb.) loaf Frozen Bread Dough, thawed

Stir together butter, parsley, rosemary and thyme in a 9-inch plate.
Cut bread dough into 36 (about 1" pieces) using kitchen shears Shape each
piece into a ball and roll in herb and butter mixture. Place 3 balls in
each ungreased muffin cup. Cover with a damp cloth, let rise to double in
size, about 30 minutes.
Bake 15 to 20 minutes in preheated 400 degree oven or until golden brown.
I
brush the tops of my unbaked rolls with egg white thinned with a little
water to make the rolls shiny.

Yield: 1 dozen rolls

Patty from Missouri



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