Rosemary Wheat Spoon Rolls

Serve these savory dinner rolls made using Gold Medal™ whole wheat flour and bread flour – a good accompaniment to your meal.

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

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
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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