“I love those kind of rolls!” declared my son today!  When my children genuinely like the food I’ve made it makes me so happy (especially when it is a healthy recipe like this one)!  This roll recipe was inspired by a delicious rosemary bread that is served at the popular restaurant, Romano’s Macaroni Grill.  When I have the rare occasion to visit the city and eat some of Macaroni Grill’s piping hot bread, I enjoy every morsel!  I wanted to create a similar flavor in these rolls of Macaroni Grill’s  beloved rosemary bread. I couldn’t be more thrilled with how these rolls turned out!  They are so soft, fluffy and delicious when served piping hot out of the oven!

I have another recipe for plain Easy Fluffy Sprouted Wheat Rolls on my site HERE, but these rosemary rolls have a lovely and aromatic hint of rosemary and garlic that makes them a little more unique.  I also have a Scrumptiously Soft and Fluffy Sprouted Cinnamon Roll recipe that is delicious if you are in the mood for a sweet roll.

I first discovered sprouted flour about 5 years ago when I began making sprouted bread for my family when we began eating the Trim Healthy Mama way.  You can read all about my easy method and reasons why using sprouted flour is so superior to regular flour varieties on this post with the recipe for my THM Easy Sprouted Wheat and Honey Bread Machine Bread.  Basically, when a grain is sprouted it is changed into more of a vegetable, so it is much gentler on the body and regulating blood sugar.  I am all for “eating my vegetables” through my bread!  Yes, please!

Check out our

NEW

Sprouted bread-making video

on YouTube to help you see exactly what I do when I make my bread and why I use sprouted flour!

 

These rolls can be an E on the Trim Healthy Mama eating plan if you follow that, but in all honesty, I usually make them a crossover on my plate because I really love them with lots of butter!  If you can keep your butter to 1/2 teaspoon per roll you could keep it as an E and have two rolls.

PIN IT!Fluffy Sprouted Rosemary Rolls

with Garlic Butter

(THM E or CO)

2 cups plus 3 Tablespoons warm water

2 Tablespoons olive oil

1 Tablespoon honey

2 teaspoons salt

3 2/3 cups organic sprouted “To Your Health” white whole wheat flour (It is important that you use the WHITE  “To Your Health” flour brand for this recipe.  If you cannot use this brand or would like to use a cheaper brand of sprouted flour, then use the dough from THIS recipe for my Easy Sprouted Whole Grain and Honey Bread instead to make these rolls.  That post explains the importance of the different kinds of sprouted and un-sprouted flours and how they affect the dough rising)

1/3 cup whole wheat flour

2/3 cup unbleached white flour (this ingredient is not typically on plan with THM, but has been given the “OK” by a THM admin for the amount used in the recipe.  I have found that adding this small amount to the recipe is crucial for a fluffy rise, otherwise your roll might be more dense.)

1/4 cup Vital Wheat Gluten (This is the brand I use and recommend)

1 Tablespoon SAF Instant yeast (It is important to use the SAF brand of yeast for best rising)

4 Tablespoons fresh rosemary, chopped (or 2 Tablespoons dried rosemary may be substituted)

course salt (such as THM Mineral Salt or Kosher Salt) to sprinkle on top after baking

Garlic Butter-

4 Tablespoons Butter

4 cloves of garlic, minced

For Garlic Butter melt the butter over medium heat and add the garlic.  Stir until browned to your liking. I like my garlic a little crispy, so I have included a picture below.  Spoon or brush the garlic butter over each baked roll once you remove the rolls from the oven.  Serve the rolls immediately so that they will be hot and fresh!

Kristen’s Easy Bread Machine Dough Method-

1. Put warm water, olive oil, honey and salt into a 2 lb. loaf capacity bread machine pan.

2. Measure flours and Vital Wheat Gluten; leveling off with the back of a knife and pour on top of liquid mixture.

3. With your finger, make a well in the flour and pour yeast  and rosemary into well; making sure the yeast does not touch the liquid mixture.

4. Turn machine onto “Dough Cycle”. Watch dough occasionally as it starts to form into a ball; scraping down sides of pan with a rubber spatula if needed. Depending on the stickiness of the dough, you may need to add a bit more water to ensure that a nice round ball is formed, but it may not be necessary. Be sure that the dough is slightly sticky, but still forming a ball—slightly sticky is a good thing—it will help your bread be fluffier, rise better and have a better consistency after it is baked. You don’t want the dough ball to be too hard.

5. When the dough cycle is complete, punch down the dough. Oil your hands so the dough doesn’t stick to you then pinch off small pieces of dough.  If you are wanting to make clover leaf shaped rolls as show in my pictures then you will place three balls into each muffin cup.  You will need two muffin pans as this recipe makes approximately 18 rolls.  Smooth the tops of each dough ball by gently stretching it and turning it under before you place it in the muffin pan.  I like to use my Pampered Chef stoneware pan because it keeps the bottoms of the rolls nice and soft, so if you are using another type of pan, be sure and not over bake them on the bottoms of the rolls.

If you are wanting to make regular shaped single dough ball rolls, you can just place the dough balls singularly into two pie pans pans.  Divide the dough in half first then begin pinching off equally-sized dough portions to shape the dough into round balls. Place the dough balls side by side into two greased 9 inch glass pie dishes (I like to put 12 dough balls in each pie pan for a total of 24 rolls). The rolls can also be made in one large pan such as a 9×13 glass dish if you prefer.  If you have a coconut oil spray, I recommend spritzing a small amount on the rolls give a light coating of oil on top of the dough.  The oil will help the dough stay moist and rise well, but is optional.  If you prefer rolls that are not touching, then place your balls of dough on a greased parchment paper lined cookie sheet a couple inches apart.

6. Warm oven to about 80-100 degrees, then turn oven off. Place rolls into the warm oven for 30 minutes to rise.

7. Carefully remove rolls from oven and preheat oven to 350. When preheated, place rolls back into oven on the middle rack to bake for about 25-27 minutes depending on how fast and hot your oven cooks. Spoon or brush the garlic butter over each baked roll once you remove the rolls from the oven.  Serve the rolls immediately so that they will be hot and fresh!

Yield: Approximately 18 clover leaf rolls, 24 single round rolls or it can be made into 2 loaves of bread.

You can buy the Oster Bread Machine HERE.

This is what the dough looks like before and after it has risen in the muffin pans.

Mixer Method–

1. Put warm water, yeast, softened butter, honey and salt into a mixer bowl (such as a Kitchen Aid or Bosch mixer) with a dough hook attachment.  Let it sit for 5 minutes while the yeast proofs and starts to bubble.  Add 3 cups of flour and begin mixing on slow speed.  Gradually add the remaining flour until you have a nice round ball that is slightly sticky.  You may have to scrape down the sides.  Let the mixer knead the dough for 10 minutes.  Remove the dough then place into a greased metal bowl (I like to dip the top of my dough ball into the oil to make it nice and supple for rising). Heat your oven to about 80-100 degrees then turned the oven off. Cover the bowl with a towel and place it into the warm oven and let rise for 30 minutes until doubled in size.

2.  When the dough is finished rising, punch down the dough. Oil your hands so the dough doesn’t stick to you then pinch off small pieces of dough.  If you are wanting to make clover leaf-shaped rolls as show in my pictures then you will place three balls into each muffin cup.  You will need two muffin pans as this recipe makes approximately 18 rolls.  Smooth the tops of each dough ball by gently stretching it and turning it under before you place it in the muffin pan. I like to use my Pampered Chef stoneware pan because it keeps the bottoms of the rolls nice and soft, so if you are using another type of pan, be sure and not over bake them on the bottoms of the rolls.

If you are wanting to make regular shaped single dough ball rolls, you can just place the dough balls singularly into two pie pans pans.  Divide the dough in half first then begin pinching off equally-sized dough portions to shape the dough into round balls. Place the dough balls side by side into two greased 9 inch glass pie dishes (I like to put 12 dough balls in each pie pan for a total of 24 rolls). The rolls can also be made in one large pan such as a 9×13 glass dish if you prefer.  If you have a coconut oil spray, I recommend spritzing a small amount on the rolls give a light coating of oil on top of the dough.  The oil will help the dough stay moist and rise well, but is optional.  If you prefer rolls that are not touching, then place your balls of dough on a greased parchment paper lined cookie sheet a couple inches apart.

6. Warm oven to about 80-100 degrees, then turn oven off. Place rolls into the warm oven for 30 minutes to rise.

7. Carefully remove rolls from oven and preheat oven to 350. When preheated, place rolls back into oven on the middle rack to bake for about 25-27 minutes depending on how fast and hot your oven cooks.

Yield: Approximately 18 clover leaf rolls, 24 single round rolls or it can be made into 2 loaves of bread.

 

 

These two pictures show the yeast proofing and the dough mixing.

These three pictures below show the un-risen dough before putting it in the oven to rise and then the risen dough and the punched down dough.

These two pictures below show a before rising and after rising view of the rolls before they are baked.