INGREDIENTS
Dough
3 ½ cups (14 ounces) King Arthur White Whole Wheat Flour
1 to 1 ⅓ cups (4 ¼ to 5 ¾ ounces) King Arthur Unbleached All-Purpose Flour
½ cup (3 ½ ounces) granulated sugar
½ teaspoon salt
⅔ cup (5 ⅜ ounces) warm milk (110°-115°F)
1 (¼ ounce) package RED STAR® Active Dry Yeast
⅓ cup (3 ounces) warm buttermilk (110°-115°F)
3 large eggs
1 teaspoon vanilla extract
½ cup (1 stick, 4 ounces) unsalted butter, softened
Filling
1 teaspoon finely chopped fresh rosemary; 1 to 2 sprigs
½ cup (1 stick, 4 ounces) unsalted butter, softened
2 teaspoons ground cardamom
1 cup (4 ounces) confectioners’ sugar
¼ cup (1 ⅞ ounces) firmly packed light brown sugar
Glaze
½ cup (4 ounces) water
¼ cup (1 ¾ ounces) granulated sugar
Directions
- In the bowl of a stand mixer fitted with paddle, combine white whole wheat flour, all-purpose flour, sugar, and salt.
- In a medium bowl, combine warm milk and yeast. Wait 5 to 10 minutes for mixture to foam (proof). Add buttermilk, eggs, and vanilla; stir to combine.
- Pour yeast mixture into the flour mixture; mix 2 minutes. Beat in the butter. Switch to dough hook, and if needed, gradually add enough of the remaining all-purpose flour to form a slightly sticky dough. Knead 10 to 12 minutes. Place the dough in a greased bowl, cover, and let rise 1 ½ hours.
- While dough rises, make the filling. Remove rosemary leaves from the stems and chop leaves until very fine. Combine the filling ingredients and reserve.
- Divide dough into two equal pieces. Roll out one piece into a square, 14” x 14”. Spread half of the filling completely over the dough then fold into thirds.
- Using a sharp knife, cut dough into 12 short strips. To shape, work with one piece at a time, keeping the rest covered. Gently stretch each piece of dough while twisting each end 2 to 3 times, then coil the strip together and tuck the end underneath the coil. Place on parchment-lined 18” x 13” baking sheets. Repeat with remaining dough and filling.
- Cover rolls with plastic wrap, and let dough rise until doubled, 30 to 40 minutes. Near the end of the rise, preheat oven to 375°F. Bake 15 to 17 minutes, until golden brown.
- While rolls are baking, combine the glaze ingredients in a small saucepan, and cook over medium heat, 5 to 7 minutes or until mixture is slightly thickened. Remove rolls from oven; immediately brush with glaze and cool on a rack.
YIELD
24 rolls.
NUTRITION INFORMATION
Per Serving (1 roll, 70g):
230 calories, 9g fat, 3g fiber, 5g saturated fat, 0g trans fat, 34g carbohydrates, 45mg cholesterol, 65mg sodium, 5g protein, 0mg vitamin C, 1mg iron, 20mg calcium.
