2teaspoonminced fresh rosemary about 2-3 sprigs worth
1 ¼cupplain yogurt
1egg
2tablespoonbutterroom temperature
12glass jars4 oz
2teaspoonolive oil
1tablespooncornmeal
Instructions
In a small bowl, add yeast and warm water. Stir in honey. Let sit for about 5-10 minutes until bubbly. If it's not bubbly, your yeast is dead and you need new yeast.
Meanwhile, add white whole wheat flour, salt, and rosemary to a stand mixer with a dough hook. Whisk together.
When the yeast mixture is bubbly, add in the yogurt and the egg. Pour into the wheat mixture. Mix on Low just until combined. Let sit for 10 minutes.
Add in the butter and mix dough on Low for about 5 minutes. The dough will be really sticky! This is ok.
Cover loosely with a kitchen towel and let rise for 1 hour.
Meanwhile, brush the insides of the jars with oil. Then sprinkle each jar with about ¼ teaspoon cornmeal. Put the jars on a baking sheet.
When the dough has risen, punch down the dough. Stir well (it'll still be sticky), then drop equal amounts of dough into the prepared jars. {This is kind of tricky because the dough is sticky, but just go with it}. Brush a bit more oil over the rolls in the jars {I just used the leftover that was left on the pastry brush I used to coat the inside of the jars}. Sprinkle with a tiny pinch of kosher or sea salt. Let rise while the oven is preheating.
Preheat the oven to 375°F.
Bake the rolls in the preheated oven for about 18-22 minutes. Enjoy!