Wheat & Rosemary Dinner Rolls

Is there any better smell than freshly baked bread smothered with butter and honey? Impossible!

These wheat, honey and rosemary dinner rolls are so simple to make - with or without a stand mixer. I used A Cozy Kitchen’s Parker House Rolls as a starting place and added in my own twists - doing a split of all-purpose and whole wheat flours for extra texture, along with fresh rosemary mixed into the dough. You can absolutely use all all-purpose flour if that is what you stock.

I skipped the egg wash on top to keep them soft and pillowy, but if you want a crisp top, brush on an egg wash before baking and they will turn out beautifully golden brown.

A few tips for working with this dough:

1. If using instant yeast from a jar, you will need 4 ½ tsp. of yeast, which is equivalent to two packets. If your yeast doesn't bloom, it is dead. You will need to start over with fresh yeast. With either sort, it will sort of bubble up a bit.
2. If you do not have a stand mixer, don’t fret! This was tested without and turned out great. Simply turn the dough onto a lightly floured surface and knead by hand for 10 minutes or until the dough is smooth, elastic, and can pass the window pane test.