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Measurements

Sweet Rosemary Rolls

1 package dry active yeast
1/4 cup honey
1-1/2 cups warm water
2 teaspoons olive oil
1 teaspoon salt
1 6-inch sprig fresh rosemary, finely chopped, or 2 tablespoons dried
1-1/2 cups whole wheat flour
2 to 3 cups unbleached white flour
Cornmeal

Glaze:
1 tablespoon honey
1 tablespoon warm water

  1. In a medium mixing bowl, combine yeast, honey, and water. Cover and set aside in a warm place for 10 minutes, or until foamy. Add oil, salt, rosemary, and whole wheat flour and mix well. Stir in white flour 1/2 cup at a time until a stiff dough has formed.
  2. Turn out dough onto a floured surface and knead for about 5 minutes, adding flour as necessary, until dough is smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a towel, and set in a warm place until doubled, about 1 hour.
  3. Preheat oven to 400 and dust a baking sheet with cornmeal. Punch down dough and divide into 8 pieces. Form pieces into balls and place on prepared sheet. Cover and let rise for 30 minutes.
  4. In a cup or small bowl, combine honey with water and stir until dissolved. Brush rolls lightly with glaze and bake for 15 to 20 minutes, until golden brown.

Makes 8 rolls.
PER ROLL: 269 CAL (7% from fat), 7g PROT, 2g FAT, 55g CARB, 139mg SOD, 0mg CHOL, 4g FIBER
Source: Veggie Life Magazine


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