Thursday, March 31, 2011
Rosemary Soda Rolls
2 3/4 cup whole-wheat flour
1 tsp salt
2 tsp baking soda
2 tbsp butter (I have successfully substituted Smart Balance for a lower fat roll...but butter is better)
2 tsp chopped fresh rosemary leaves
1 1/4 cups milk
Turn it out on to a floured surface and split into four segments, shaping each one lightly into a circle. Place them on a greased baking sheet. Bake in the middle of the oven at 425 degrees F/ 220 degrees C for 30-35 minutes, or until risen and golden, then cool on a wire rack.
I mad these rolls to go with the stew I am making for dinner tonight. I ate one for lunch. They are a little dark, because I did not hear the timer go off and they spent an extra few minutes in the oven, but they still tasted great!