Sage Dinner Rolls

Sage Dinner Rolls Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Light wheat dough is flecked with minced fresh sage in this savory version of the classic dinner roll. You can bake the rolls up to a month ahead and freeze.

Yield:

12 servings (serving size: 1 roll)

Recipe from

Nutritional Information

Calories 156
Caloriesfromfat 16 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 4.3 g
Carbohydrate 29 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 296 mg
Calcium 11 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon honey
1 1/4 cups warm water (100° to 110°)
2 1/2 cups all-purpose flour (11 1/4 ounces), divided
1 cup whole wheat flour (4 3/4 ounces)
3 tablespoons minced fresh sage
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Cooking spray

Preparation

Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes.

Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 1/4 cups all-purpose flour, wheat flour, sage, salt, and pepper. Add flour mixture and oil to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

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 size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Divide dough into 12 equal portions, shaping each into a ball (cover remaining to prevent drying). Place balls 2 inches apart on a large baking sheet covered with parchment paper. Cut a deep (1/4-inch) X in the top of each roll using kitchen shears or a sharp knife. Cover and let rise for 30 minutes or until doubled in size.

Preheat oven to 350°.

Bake at 350° for 20 minutes or until puffed and beginning to brown. Remove from baking sheet; cool on wire rack.

Note:

Cynthia Nims,

November 2007
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