Whole Wheat Rosemary Rolls

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These Whole Wheat Rosemary Rolls are made with Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour and Hodgson Mill Fast Rise Yeast, so you know right off the bat that these rolls are going to be good. Throw in some honey, fresh rosemary and the secret ingredient – instant mashed potato flakes for a softer texture- and you’re in business. These rolls are easy, flavorful and can be done ahead of time – perfect for Thanksgiving.

Ingredients

Directions

Warm the milk and honey in a microwave safe bowl until it becomes bathwater warm – 1-2 minutes on high (around 110˚ F).  Pour into a bread machine pan or large bowl and whisk in rosemary and yeast.  Shut the lid of the bread machine or cover the bowl and allow the mixture to become foamy – about 5 minutes.  Add the flours, oil, potato flakes, dry milk and salt to the milk mixture and begin the dough cycle on the bread machine.  Monitor the dough for the first several minutes to make sure the dough comes together with the right consistency – soft but not sticky.  Add more all purpose flour as necessary.  Continue to let the dough run through the dough cycle in the bread machine.  A dough hook on an electric mixer or kneading the dough by hand can take the place of a bread machine if need be.  Allow the dough to rise in a warm place until it has doubled in size – about 1 ½ -2 hours.

When the dough is ready, turn it out onto a floured work surface and divide it into two portions.  Pat out one piece of dough into a 16-inch log or until you can easily divide/cut the dough into eight equal portions.  Roll each piece of dough into a ball and place on a lined baking sheet about one inch apart.  Repeat with the second portion of dough.  Cover the balls of dough with a large piece of plastic wrap that has been sprayed with non-stick cooking spray.  Allow the dough to rise in a warm area for about 1 ½ -2 hours or until doubled in size and then bake in a 350o F oven until light brown.  Alternately, once the rolls are covered, store them in a refrigerator for up to a day before baking.  Let the dough come to room temperature and finish rising until doubled in size if need be – about an hour.  Bake accordingly.   Brush the hot rolls with melted butter and sprinkle with coarse salt.  Let the rolls cool on the baking sheet for 10 minutes before serving. 



Makes 16 rolls. Print this Recipe

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