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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.

Cynthia Nims
Recipe by Cooking Light November 2007

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
12 servings (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

156 calories; calories from fat 16%; fat 2.7g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 4.3g; carbohydrates 29g; fiber 2.1g; cholesterol 0mg; iron 1.7mg; sodium 296mg; calcium 11mg.
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