Easy Rosemary Wheat Rolls

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 14%
  • Fat: 1.6g
  • Saturated fat: 0.7g
  • Protein: 3.7g
  • Carbohydrate: 18.8g
  • Fiber: 1.5g
  • Cholesterol: 17mg
  • Iron: 1.2mg
  • Sodium: 209mg
  • Calcium: 8mg


  • 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


  1. 1. Dissolve yeast in water in a large bowl; let stand 10 minutes. Stir in sugar and next 5 ingredients.
  2. 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. 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. 4. Preheat oven to 375°.
  5. 5. Uncover rolls, and bake at 375° for 17 to 20 minutes or until lightly browned. Serve warm.
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