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Easy Rosemary Wheat Rolls

Oxmoor House
Prep time 15 mins
Cook time 17 mins
Other time 1 hr, 25 mins
Yield 15 rolls (serving size: 1 roll)
Fresh rosemary brings out the natural sweetness found in wheat. These rolls are best served warm from the oven.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection