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Prep 15min
Total2hr5min
Servings15
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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
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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
100
Total Fat
1 1/2g
0%
Saturated Fat
1/2g
0%
Sodium
210mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1g
0%
Protein
4g
% 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.
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