ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Anadama Rolls with Sage

Yield 1 1/2 dozen (serving size: 1 roll)
The addition of sage is our new spin, but cornmeal and molasses are characteristic ingredients of this early American yeast bread.

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • Dash of sugar
  • 1/4 cup warm water (105° to 115°)
  • 3/4 cup 1% low-fat milk
  • 1/4 cup molasses
  • 3 1/4 cups bread or all-purpose flour, divided
  • 1/2 cup yellow cornmeal
  • 2 tablespoons stick margarine or butter, melted
  • 1 teaspoon dried rubbed sage
  • 3/4 teaspoon salt
  • Cooking spray
  • 2 teaspoons water
  • 1 large egg white, lightly beaten

Nutrition Information

  • calories 126
  • caloriesfromfat 12 %
  • fat 1.7 g
  • satfat 0.4 g
  • monofat 0.6 g
  • polyfat 0.5 g
  • protein 3.3 g
  • carbohydrate 23.9 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 123 mg
  • calcium 27 mg

How to Make It

  1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milk and molasses. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, cornmeal, margarine, sage, and salt to yeast mixture, and stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Turn dough out onto a lightly floured surface; punch dough down. Cover and let rest 5 minutes. Divide into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each into a ball. Place balls of dough 2 inches apart on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

  3. Preheat oven to 350°.

  4. Uncover dough. Snip across tops of rolls about 1/4-inch deep to make an "X" design using sharp scissors. Combine 2 teaspoons water and egg white; brush over dough. Bake at 350° for 13 minutes or until golden brown. Serve warm.