Easy Rosemary Wheat Rolls

Easy Rosemary Wheat Rolls Recipe
Oxmoor House
Fresh rosemary brings out the natural sweetness found in wheat. These rolls are best served warm from the oven.

Yield:

15 rolls (serving size: 1 roll)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 17 Minutes
Other: 1 Hour, 25 Minutes

Nutritional Information

Calories 102
Caloriesfromfat 14 %
Fat 1.6 g
Satfat 0.7 g
Protein 3.7 g
Carbohydrate 18.8 g
Fiber 1.5 g
Cholesterol 17 mg
Iron 1.2 mg
Sodium 209 mg
Calcium 8 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
2 tablespoons sugar
1 large egg, beaten
2 tablespoons light stick butter, melted
2 teaspoons minced fresh rosemary
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
1 cup whole wheat flour
1 2/3 cups bread flour
Cooking spray

Preparation

1. Dissolve yeast in water in a large bowl; let stand 10 minutes. Stir in sugar and next 5 ingredients.

2. Lightly spoon flours into dry measuring cups; level with a knife. Add whole wheat flour to yeast mixture; stir until smooth. Gradually stir in bread flour to make a thick batter. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

3. Stir batter down; spoon into 15 muffin cups coated with cooking spray. Cover and let rise in a warm place 15 to 20 minutes or until batter rises to top of muffin cups.

4. Preheat oven to 375°.

5. Uncover rolls, and bake at 375° for 17 to 20 minutes or until lightly browned. Serve warm.

Note:

Carolyn Williams,

Oxmoor House Healthy Eating Collection

October 2006
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