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
More 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:
Oxmoor House Healthy Eating Collection
October 2006
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