Fresh rosemary brings out the natural sweetness found in wheat. These rolls are best served warm from the oven.

Carolyn Williams
Recipe by Oxmoor House October 2006

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Oxmoor House

Recipe Summary

prep:
15 mins
cook:
17 mins
additional:
1 hr 25 mins
total:
1 hr 57 mins
Yield:
15 rolls (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in water in a large bowl; let stand 10 minutes. Stir in sugar and next 5 ingredients.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

102 calories; calories from fat 14%; fat 1.6g; saturated fat 0.7g; protein 3.7g; carbohydrates 18.8g; fiber 1.5g; cholesterol 17mg; iron 1.2mg; sodium 209mg; calcium 8mg.
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