Rosemary Wheat Spoon Rolls

  • Prep Time 15 min
  • Total Time 2 hr 5 min
  • Servings 15

Ingredients

Ingredients

1
package regular active dry yeast (2 1/4 teaspoons)
1 1/4
cups warm water (105°F to 115°F)
2
tablespoons sugar
1
egg, beaten
2
tablespoons butter, melted
2
teaspoons finely chopped fresh rosemary leaves
1 1/4
teaspoons salt
1/2
teaspoon garlic powder
1
cup Gold Medal™ whole wheat flour
1 2/3
cups Gold Medal™ Better for Bread™ flour

Directions

Directions

  • 1 In large bowl, dissolve yeast in warm water; let stand 10 minutes.
  • 2 Stir in sugar, egg, melted butter, rosemary, salt and garlic powder. Add whole wheat flour; stir until smooth. Gradually stir in bread flour to make a thick batter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
  • 3 Spray 15 regular-size muffin cups with cooking spray. Stir batter down; spoon into muffin cups. Cover; let rise in warm place 15 to 20 minutes or until batter rises to tops of cups.
  • 4 Heat oven to 375°F. Uncover rolls. Bake 17 to 20 minutes or until lightly browned. Serve warm.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
% Daily Value
Total Fat
1 1/2g
0%
Saturated Fat
1/2g
0%
Sodium
210mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1g
0%
Protein
4g
4%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.