Whole wheat parmesan & rosemary dinner rolls


These rolls are pretty easy  to make and are super light and fluffy. These would make great bread for breakfast sandwiches or mini tea sandwiches or just slathered in butter mmmm butter

This past week or so has been a mess. I have been wanting to cook so badly but I got food poisoning and then my daughter got the stomach flu…twice. We were living off chicken broth and oats and now that everyone is better I never want to see another bowl of oatmeal ever again!

Today I woke up excited to get back in the kitchen so I chugged my coffee and made big breakfast,  some baked goods and  then a salmon dinner with these yummy rolls. I almost started making dessert but I was missing  a key ingredient and by the time I came up with an alternative it was midnight and everyone was heading to bed, party poopers.


What you need

  • 2 c whole wheat flour
  • 3 eggs
  • 1 cup warm milk
  • 1/4 c melted butter + 1 tbsp to brush on top
  • 2 tbsp active dry yeast
  • 2 tsp salt
  • 1 tbsp fresh or dried rosemary
  • 1/2 c shredded parmesan

How to make it

  • in a bowl whist together yeast and milk
  • whisk in  1/2 c flour  and butter and let sit for 10 minutes
  • when cool  add 3 eggs and whisk
  • slowly add the rest of flour until dough stops sticking to the bowl
  • gently mix in add parmesan,rosemary , and salt
  • dough will be soft but wont stick to your hands when you pick it up
  • put in a greased bowl and cover for 1 hour to rise and double in size
  • for rolls, roll  balls of dough a bit bigger than a golf ball for more biscuit type bread roll out and use a cookie cutter to cut circles
  • put on baking pan and let ride again until doubled
  • brush with butter
  • cook at 350 for 15 minutes or until golden on top

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