DUTCH OVEN SWEET ROSEMARY ROLLS

Sweet Rosemary Rolls

2	cups whole wheat flour	3-4	cups white bread flour
3	Tbs. fresh rosemary; finely chopped		cornmeal
2	Tbs. active dry yeast
2	tsp. salt		Glaze
2 1/4	cups warm water; 120° F.	2	Tbs. honey
1/2	cup honey	2	Tbs. warm water
3	Tbs. olive oil

In a mixing bowl add whole wheat flour, rosemary, yeast, and salt. Stir to mix. Add warm water, honey, and olive oil; mix well. Stir in white bread flour 1 cup at a time until a soft dough is formed. Turn dough onto a floured surface and knead for 5-7 minutes, adding flour as necessary, until dough is smooth and elastic. Set dough in a ightly oiled bowl then turn dough over so the top has a light coating of oil. Cover bowl with plastic wrap or a towel and set in a warm place free from drafts to raise until doubled, about 1 hour. Lightly grease the edges of a 12" Dutch oven, then dust bottom of Dutch oven with cornmeal. Place raised dough on a lightly floured board and punch down. Cut dough into 13 pieces. Form pieces into balls and place them in prepared Dutch oven, 8 around the ouside edge, 4 in an inner circle, and 1 in the center. Place lid on Dutch oven and let raise for 30 minutes. In a small cup or bowl combine honey with water and stir until honey is dissolved. Brush rolls lightly with glaze then bake using 10-12 briquettes bottom and 18-20 briquettes top for 20-25 minutes until rolls are golden brown. To ensure even browning make sure to rotate the oven and lid in opposite directions every 5-10 minutes. Yield: 13 rolls.