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.
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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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