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Name: Whole-Wheat Dinner Rolls with Rosemary and Olive Oil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: not set
Ingredients: 1 1/2 cups Whole milk; 1/4 cup honey; 1 tbsp Fresh rosemary minced; 2 1/4 tsp Yeast active dry yeast; 1/4 cup Olive oil; 2 cups All purpose flour; 1 1/2 cups whole wheat flour; 3/4 cup instant mashed potato flakes; 1/4 cup nonfat dry milk; 1 tsp butter melted; Coarse Salt

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INGREDIENTS

1 1/2 cups Whole milk
1/4 cup honey
1 tbsp Fresh rosemary ; minced
2 1/4 tsp Yeast active dry yeast
1/4 cup Olive oil
2 cups All purpose flour
1 1/2 cups whole wheat flour
3/4 cup instant mashed potato flakes
1/4 cup nonfat dry milk
1 tsp butter ; melted
Coarse Salt

INSTRUCTIONS

Heat whole milk and honey in a saucepan over medium to between 105-115 degrees; remove from heat. Whisk in rosemary and yeast, cover, and let mixture proof until foamy, about 5 minutes. Stir in oil.

Combine 1 3/4 cups of all-purpose flour, whole wheat flour, potato flakes, dry milk, and salt in the bowl of a stand mixer. Add yeast mixture. Using a dough hook in the medium speed, knead dough, 6-8 minutes, scraping sides of bowl as needed (if dough seems too sticky, add remaining 1/4 cup of flour).

Form dough into a ball and transfer to a large bowl. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, 1 1/2-2 hours.

Line a baking sheet with parchment paper; coat paper with nonstick spray. Turn dough onto a lightly-floured work surface; divide dough in half. Cut each into eight portions. Roll each portion into a ball

Arrange rolls 1 inch apart on the prepared baking sheet. Cover rolls with plastic wrap that's been lightly coated with nonstick spray. Let rolls rise until doubled in size, 1 1/2-2 hours.

Preheat oven to 350 with rack in center. Bake rolls until light brown, 20 minutes. Brush rolls with melted butter and sprinkle with coarse salt; let cool on baking sheet at least 10 minutes.

NOTES

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Whole-Wheat Dinner Rolls with Rosemary and Olive Oil

1 1/2 cups Whole milk
1/4 cup honey
1 tbsp Fresh rosemary minced
2 1/4 tsp Yeast active dry yeast
1/4 cup Olive oil
2 cups All purpose flour
1 1/2 cups whole wheat flour
3/4 cup instant mashed potato flakes
1/4 cup nonfat dry milk
1 tsp butter melted
 Coarse Salt

Heat whole milk and honey in a saucepan over medium to between 105-115 degrees; remove from heat. Whisk in rosemary and yeast, cover, and let mixture proof until foamy, about 5 minutes. Stir in oil.
Combine 1 3/4 cups of all-purpose flour, whole wheat flour, potato flakes, dry milk, and salt in the bowl of a stand mixer. Add yeast mixture. Using a dough hook in the medium speed, knead dough, 6-8 minutes, scraping sides of bowl as needed (if dough seems too sticky, add remaining 1/4 cup of flour).
Form dough into a ball and transfer to a large bowl. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, 1 1/2-2 hours.
Line a baking sheet with parchment paper; coat paper with nonstick spray. Turn dough onto a lightly-floured work surface; divide dough in half. Cut each into eight portions. Roll each portion into a ball
Arrange rolls 1 inch apart on the prepared baking sheet. Cover rolls with plastic wrap that's been lightly coated with nonstick spray. Let rolls rise until doubled in size, 1 1/2-2 hours.
Preheat oven to 350 with rack in center. Bake rolls until light brown, 20 minutes. Brush rolls with melted butter and sprinkle with coarse salt; let cool on baking sheet at least 10 minutes.

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 16 Servings

Calories: 133
Calories from Fat: 14 (11%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.3g
Cholesterol 1.3mg		0 %
Sodium 889.2mg		31 %
Potassium 144.4mg		4 %
Total Carbohydrate 25.8g		8 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 23.7g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 133

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