Feed Your Tribe Aromatic Whole Wheat Rosemary Honey Rolls
Fresh Rosemary abound into late fall (and even winter). I like to serve these delicious Wholey Wheat Rosemary Rolls with a bowl of steaming hot pumpkin or butternut squash soup. It would make a lovely addition to any holiday meal. Baking it will fill your home with a sweet fragrance that hints to the honey and aromatic rosemary and olive oil that are all infused in this roll.
Whole Wheat Rosemary Honey Rolls Recipe
- 1 Voilà! Hallah Egg Bread Mix - Wholey Wheat
- 1 packet
- ½ cup + 3
T warm water (110°-115° F)
- 1 large egg
+ 1 egg yolk, room temp.
- 6 T olive oil
- 2 T honey
- 2 T diced fresh rosemary leaves
- Sea salt and black or pink pepper to sprinkle on top, optional
(remaining) egg white
- 1-3 tsp sugar or honey (optional)
To Oil Bowl:
- ½ tsp.
- 1 tsp flour
(wood or stone)
- 1 tsp oil
** READ INSTRUCTIONS BEFORE YOU BEGIN BAKING **
the rosemary in a small bowl, pour the oil on top and let sit for 30 min.
the mix in a bowl of a stand mixer. Make
a well at the center of the mix, pour in yeast and stir with a bit of the
mix. Add water and let stand for 5
minutes, until it bubbles. Add egg,
yolk, honey, oil and rosemary. With
the hook attachment, mix dough on medium-low speed for 10 minutes, stopping to
scrape down dough from hook and sides of bowl, as needed. Dough will be smooth, elastic and a bit
your hands to rub ½ tsp oil all over a clean medium bowl (1.5 Q/6 cup). With your oiled hands, scoop the dough,
gather into a ball and place smooth side down in the oiled bowl. Turn once to coat and place in a warm, draft-free
area to rise for at least 45 minutes.
or lightly dust your counter or board with 1-tsp oil or 1-tsp flour. Roll the dough into a long log and cut
crosswise into equal segments, the number of desired amount of rolls. Pinch and tuck the edges of each piece. With your hand cupped, roll each piece on the
board into a smooth ball.
balls on an oiled or parchment-lined baking sheet.
with egg wash all over the rolls and let rise in a warm, draft-free area for a
minimum of 45 min. Preheat the oven to
350° F about 15 min. before you are
ready to bake. Brush rolls with egg wash again. Sprinkle with sea salt and freshly ground pepper.
on the middle rack of the oven and bake for 20 min. The rolls are done when a toothpick inserted in
the middle comes out clean. If not
ready, bake for another 5 min. and test.
from oven and place on a wire rack to cool. Wait 10 min. before breaking.
You Can Mix Without a Machine: Using a wooden spoon to mix until dough is smooth and elastic. Then follow from instruction 3 on.
Baking with Bread Machine: Use a machine with 1 - ½ lb. capacity and follow the particular instructions for your machine.