Sage Dinner Rolls

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 Cooking Light

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Nutritional Information

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

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

  1. Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350°.
  6. 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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