Herb Cloverleaf Rolls

Ingredients

• 0.3 teaspoon pepper black
• 4 cups flour all-purpose divided
• 0.5 teaspoon rosemary dried
• 0.5 teaspoon thyme dried
• 2.3 teaspoons yeast dry
• 1 large egg whites lightly beaten
• 0.5 cup evaporated skim milk 
• 0.8 cup milk 1% low-fat
• 1.5 tablespoons butter melted
• 0.5 teaspoon oregano dried
• 1 teaspoon salt 
• 2 teaspoons sugar 
• 0.3 cup water (105° to 115°)
• 1 tablespoon water 

Equipment

• bowl
• oven
• knife
• measuring cup

Directions

1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milks. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 3 cups flour, margarine, and next 5 ingredients (margarine through pepper) to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes. Divide dough into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
4. Preheat oven to 35
5. Uncover dough.
6. Combine 1 tablespoon water and egg white; brush over dough.
7. Bake at 350 for 20 minutes.
8. Serve warm.