Rosemary Bread

I found this recipe on a friends blog. She had made a loaf of bread and I decided to try to make rolls out of the recipe, and they were yummy. Nothing beat warm rolls out of the oven (okay I can probably think of a few things that beat that). Here is the recipe if you would like to try them:

Rosemary Rolls
1 pkg dry yeast (or 1 1/2 T.)
2 T. finely snipped Rosemary
1 c. warm water
3/4 c. sugar or honey (I used sugar)
1 tsp table salt
1 1/2 c. whole wheat flour
2 c. unbleached flour (approximately)
kosher salt
1/8 to 1/4 c. unsalted butter, melted

In a large bowl, sprinkle yeast and 1 T. Rosemary over the warm water.Let stand, about 10 minutes. Mix in sugar, table salt and whole wheat flour. Gradually beat in enough white flour to make a stiff dough. Knead for about 10 minutes, adding more flour, if necessary. Place dough in a greased bowl, turning to coat all sides. Cover and let rise until doubled, about one hour. Punch down. Turn out and knead about 10 strokes. Spray a muffin pan with cooking spray and then form dough into small 3/4 inch balls. Put 3 balls into each muffin cup. Brush top of rolls with melted butter and sprinkle with 1/2 T. of remaining Rosemary. Let rise until doubled, about one hour. Brush loaf again with butter and sprinkle with remaining Rosemary and some kosher salt. Bake at 375 for 15-18 minutes. Let cool (a little bit) on a rack. This made a dozen rolls and one small braided loaf.

Thanks to the Dyer Family for the recipe.