Sage Dinner Rolls
Becky Luigart-Stayner; Melanie J. Clarke
More From Cooking Light
Amount per serving
- Calories: 156
- Calories from fat: 16%
- Fat: 2.7g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.4g
- Protein: 4.3g
- Carbohydrate: 29g
- Fiber: 2.1g
- Cholesterol: 0.0mg
- Iron: 1.7mg
- Sodium: 296mg
- Calcium: 11mg
- 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
- 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.
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