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Rosemary Wheat Spoon Rolls
Rosemary Wheat Spoon Rolls
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Prep Time:
15 minutes
Total Time:
2 hours 5 minutes
Wholesome dinner rolls made with Gold Medal™ whole wheat and bread flour, a perfect addition to any meal.
Ingredients:
  • 1 package regular active dry yeast (2 1/4 teaspoons)
  • 1 1/4 cups warm water (105°F to 115°F)
  • 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
Instructions:
  • Combine yeast with warm water in a large bowl and let it stand for 10 minutes until dissolved.
  • Combine sugar, egg, melted butter, fresh rosemary, salt, and garlic powder in a bowl. Mix in whole wheat flour until smooth. Gradually add bread flour to create a thick batter. Cover loosely with plastic wrap and a cloth towel. Allow to rise in a warm place (80°F to 85°F) for 1 hour or until doubled in size.
  • Prepare 15 regular-size muffin cups by generously spraying them with cooking spray. Gently stir the batter, then carefully spoon it into the muffin cups. Cover the muffin cups and allow the batter to rise in a warm spot for 15 to 20 minutes, or until it reaches the tops of the cups.
  • Preheat your oven to 375°F. Remove the covering from the rolls and bake for 17 to 20 minutes until they are lightly browned. Serve them warm and enjoy!

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