Fresh rosemary brings out the natural sweetness found in wheat. These rolls are best served warm from the oven.
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
How to Make It
Dissolve yeast in water in a large bowl; let stand 10 minutes. Stir in sugar and next 5 ingredients.
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.
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.
Preheat oven to 375°.
Uncover rolls, and bake at 375° for 17 to 20 minutes or until lightly browned. Serve warm.
Oxmoor House Healthy Eating Collection
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