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Michigan Savory Wheat Dinner Rolls
This recipe is adapted from an International Olive Oil Council recipe. These muffin-shaped dinner rolls will surprise you with their delicious blend of carrots, currants and rosemary.
Ingredients:

 1/2 cup COLAVITA Extra Virgin Olive Oil, plus some for oiling the pan
1 cup dried currants
1/2 teaspoon vanilla extract
1 1/2 cups boiling water
2 cups all purpose flour
1 cup whole wheat flour
2/3 cup sugar
2 teaspoons baking soda
2 teaspoons crushed rosemary
2 cups grated carrots
Coarse grain salt (optional)


Preparation:

Preheat oven to 375 degrees. Combine currants, olive oil, and vanilla with 1 and 1/2 cups of boiling water, and set aside. Combine dry ingredients (flours, sugar, baking soda, and rosemary). Make a well in the center of the dry ingredients, and add the wet ingredients. Stir until partially combined. Add carrots, and stir just until ingredients are blended (but still lumpy). Spoon batter into lightly oiled muffin cups, about 2/3 to 3/4 full. Lightly salt tops of the rolls (optional). Bake for 25 minutes, or until a tester comes out clean. Remove rolls immediately from pan, and let cool on a rack. Makes about 12 rolls.
Per Roll: 276 Calories (30.1% from fat); 9g Fat (1g Sat, 7g Mono, 1g Poly); 4g Protein; 45g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 219mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.