The Recipe:

Feed Your Tribe Aromatic Whole Wheat Rosemary Honey Rolls


By:  Leah  Hadad  Founder, Tribes-a-Dozen  December 12th, 2013

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

Yields: 20 Small or 12 Large Rolls
Ingredients:
Whole Wheat Rosemary Honey Rolls:

Egg Wash:

  • 1 (remaining) egg white
  • 1-3 tsp sugar or honey (optional)

To Oil Bowl:

  • ½ tsp. vegetable oil

For Board:

  • 1 tsp flour (wood or stone)
  • 1 tsp oil (stone)

Instructions:

** READ INSTRUCTIONS BEFORE YOU BEGIN BAKING **

  1. Place the rosemary in a small bowl, pour the oil on top and let sit for 30 min.
  2. Place 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 sticky.
  3. Use 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.
  4. Oil 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.
  5. Place balls on an oiled or parchment-lined baking sheet.
  6. Brush 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.
  7. Place 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.
  8. Remove 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.


 

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Leah Hadad

Founder, Tribes-a-Dozen

Leah Hadad Leah believes baking is a spiritual experience that reconnects us with the ancient tradition of baking bread at home. A self-taught baker, Leah posts recipes on her blog Mixin’ Traditions by Leah and contributes to JewishFoodExperience.com.

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