You are here

Rosemary Dinner Rolls

Healthy.Eater's picture
Ingredients
  Skim milk 1 1⁄4 Cup (20 tbs)
  Unsalted butter/Margarine 1⁄4 Cup (4 tbs) (At Room Temperature)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Light brown sugar 2 Tablespoon
  Salt 1 Teaspoon
  Dried rosemary 2 Teaspoon, crumbled
  All purpose flour/Bread flour 2 Cup (32 tbs)
  Whole wheat flour 2 1⁄2 Cup (40 tbs)
Directions

1 In a small saucepan, warm the milk and 3 tablespoons of the butter over low heat until the butter melts.
Transfer to a large bowl and let cool to lukewarm (105°-11 5° F).
Add the yeast, sugar, salt, and rosemary to the milk-butter mixture and let stand for 5 minutes or until foamy.
Stir in the all-purpose flour and 2 cups of the whole-wheat flour, adding more whole-wheat flouras needed to make a soft but manageable dough.
Knead the dough until smooth and elastic - about 7 minutes by hand or 3 to 4 minutes with an electric mixer.
Transfer to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 1 1/2 hours or until doubled in bulk.
2 Lightly grease four8-inch round pans.
Punch down the dough, place it on a lightly floured surface, divide it in half, and roll each half into a 12 inch log.
Cut each log crosswise into 10 pieces.
Shape the pieces into balls and arrange 5 in each pan, leaving about 1 inch between them.
Cover and let rise for 1 houror until doubled in bulk.
3 Preheat the oven to 425° F.
Melt the remaining 1 tablespoon of butter and brush the roll tops with it.
Bake for 15 minutes or until golden brown.
Remove from the pans and let cool on wire racks.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

Rate It

Your rating: None
4.228945
Average: 4.2 (19 votes)