Quick & Easy Wheat Rolls with Garlic Herb Butter

June 01, 2013

166

Finding new blogs to follow is one of my favorite parts of blogging so when I saw some blog friends participating in the Surprise Recipe Swap, I decided to join in. What I forgot to consider is that I'm not called "persnickety" for nothing - I'm still not eating meat, we've cut back on pasta dishes & the Mr. is lactose intolerant. So...picking a recipe was a little tricky. Whoops. But I got a good one. My partner was Erika of Learning the Ropes...One Recipe at a Ti

For the Garlic Herb Butter
1/2 stick butter (4 Tb), softened (I used salted, if you use unsalted, add a pinch of salt)
1 pinch dried thyme
1 pinch dried parsley
1 pinch dried rosemary
1 pinch dried basil
1 pinch dried oregano
1/2 tsp garlic powder (I used garlic pepper)
1 pinch black pepper
1 pinch seasoned salt
1/4 tsp lemon juice (I skipped this & used lemon pepper)

For the Wheat Dinner Rolls
1 1/2 cups warm water (about 110 degrees)
3 1/2 tsp dry active yeast
2 Tb sugar
2 Tb butter, softened
1 tsp salt
2 1/2 cups wheat pastry flour
1 cup whole wheat flour
2 Tb butter, melted (I used the garlic herb butter from above)

For the Garlic Herb Butter Using a fork, mix everything together & store in an airtight container. Butter will keep for 4-6 weeks in the fridge. For the Wheat Dinner Rolls In a mixing bowl stir together...
See the full directions on my site

Nutritions

Calories
225

Sodium
159mg
6% DV

Fat
7g
11% DV

Protein
27g
55% DV

Carbs
13g
4% DV

Fiber
1g
5% DV

Dinner Baked