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