Fresh rosemary brings out the natural sweetness found in wheat. These rolls are best served warm from the oven.
Dissolve yeast in water in a large bowl; let stand 10 minutes. Stir in sugar and next 5 ingredients.
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.
Oxmoor House Healthy Eating Collection