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Rosemary Wheat Spoon Rolls

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By Betty Crocker Kitchens
Updated Mar 7, 2014
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Serve these savory dinner rolls made using Gold Medal™ whole wheat flour and bread flour – a good accompaniment to your meal.

Rosemary Wheat Spoon Rolls

  • Prep Time 15 min
  • Total 2 hr 5 min
  • Servings 15
  • Ingredients 10
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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

Instructions

  • Step 
    1
    In large bowl, dissolve yeast in warm water; let stand 10 minutes.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Heat oven to 375°F. Uncover rolls. Bake 17 to 20 minutes or until lightly browned. Serve warm.

Nutrition

100 Calories
1 1/2g Total Fat
4g Protein
19g Total Carbohydrate

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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