WHOLE WHEAT SAGE ROLLS
"On Friday nights, my daughters and I try new recipes," relates Harriet Stichter of Milford, Indiana. "Two of my daughters have herb gardens, so we like to experiment with different herbs. This recipe for sage bread is one we really like."
Provided by Taste of Home
Time 55m
Yield 20 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, brown sugar, yeast, sage and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add whole wheat flour and 1/2 cup cornmeal; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes., Coat two baking sheets with cooking spray and sprinkle with remaining cornmeal; set aside. Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each piece into a roll. , Place 2 in. apart on prepared baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 142 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 155mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
KNOTTED ONION SAGE ROLLS
Provided by Food Network
Yield 36 rolls
Number Of Ingredients 12
Steps:
- Saute onions in olive oil until soft, but not brown. Set aside and cool. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk sage and whole wheat flour together and add to onion mixture. Stir to incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil.
KNOTTED ONION SAGE ROLLS
Provided by Food Network
Yield 36 rolls.
Number Of Ingredients 12
Steps:
- Saute onions in olive oil until soft, but not brown. Set aside and cool. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk sage and whole wheat flour together and add to onion mixture. Stir to incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil.
SAGE DINNER ROLLS
Found this recipe in a magazine (can't remember which one) and when I tried it I sure wasn't disappointed. They are light wheat rolls with flecks of minced fresh sage and the directions say you can bake the rolls up to a month ahead and freeze; though that didn't happen at my house as they were gone in one setting. Hope you enjoy it as much as my family does. Prep time does not including rising time.
Provided by Bonnie G 2
Categories Yeast Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast and honey in warm water in 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 warm place (85) free from drafts, about 1 hour or until doubled in size.
- Punch dough down; cover and let rest 5 minutes.
- Divide dough into 12 equal portions, shaping each into a a ball.
- Place balls 2 inches apart on a large baking sheet covered with parchment. 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 double 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 : Calories 157.3, Fat 2.8, SaturatedFat 0.4, Sodium 292.7, Carbohydrate 29.1, Fiber 2.3, Sugar 1.6, Protein 4.3
AWESOME WHOLE WHEAT DINNER ROLLS
From "The Bread Winners Cookbook" these are soooo good! I make them for Thanksgiving every year, and whenever the spirit moves me. This makes a huge batch, so when I'm not feeding a crowd, I make a half batch. My daughter would live on these rolls if she could get me to make them more often. Whole wheat has a wonderful flavor and texture and is full of nutrients.
Provided by ranch-girl
Categories Yeast Breads
Time 2h20m
Yield 48 rolls
Number Of Ingredients 10
Steps:
- These instructions assume you are using a mixer with a dough hook, but if you prefer to knead by hand, go for it!
- Dissolve honey in warm water. Sprinkle on dry yeast. Do not stir. Set aside.
- In mixing bowl, combine milk, oil, honey, salt, and eggs. Add approximately half the flour and knead on low speed of mixer with dough hook until blended, then add the yeast mixture and blend again on low speed.
- Add the remaining flour and knead on low speed for 10 minutes. Use more flour if needed to get the right consistency. Place dough in large oiled bowl, turn once to coat the top, cover and let rise in a warm place until doubled in bulk.
- When dough has doubled in size, turn out onto a lightly floured counter. With a rolling pin, roll out half of the dough to a thickness of about 1/2 inch. Using a round cookie cutter, wine glass or thin edged cup cut the dough into as many circles as the size will allow. Re-roll the remaining dough and cut more circles, repeating until no dough remains. The size of the circles will determine the size of the rolls.
- Brush each circle with melted butter, fold over once into a half circle, and place on a greased baking sheet. Cover lightly with wax paper and let rise to double in a warm spot.
- Place baking sheets in 375 degree oven and bake for 15 -25 min or until done. Keep a close eye on them as they can go from light to dark brown in a hurry!
- NOTE: you can substitute unbleached white flour for up to half of the whole wheat flour if your family isn't used to eating whole grain breads.
Nutrition Facts : Calories 135.4, Fat 4.4, SaturatedFat 1.4, Cholesterol 13.6, Sodium 19.6, Carbohydrate 21.7, Fiber 2.8, Sugar 4.3, Protein 4.2
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SAGE DINNER ROLLS RECIPE | MYRECIPES
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5/5 (1)Calories 156 per servingServings 12
- 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.
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- Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes.
- Add butter, honey, 2 eggs, chopped sage, and orange zest to milk mixture; beat at low speed 1 minute or until combined.
- Combine flours and salt in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl with spatula as needed.
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