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
SAGE ROLLS
Make and share this Sage Rolls recipe from Food.com.
Provided by Baby Kato
Categories Breads
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small pot, combine milk, sugar, salt and 1 tbsp butter; heat to lukewarm and set aside.
- In large bowl, dissolve yeast in 1/3 cup of lukewarm water.
- Add the lukewarm milk mixture to the dissolved yeast.
- Stir in sage, wheat germ and 2 cups flour.
- Add remaining 1/4 cup flour to form a soft dough, kneading lightly till smooth.
- Leave in warm spot, covered, until doubled in size.
- Melt remaining 4 tbsps of butter and pour half into a 9" cake pan.
- Shape dough into 12 balls.
- Place in pan and drizzle with remaining butter.
- Cover and rise 30- 45 minutes more.
- Bake in 400 degree oven for 20- 25 minutes.
Nutrition Facts : Calories 454.3, Fat 17.5, SaturatedFat 10.3, Cholesterol 43.9, Sodium 731.9, Carbohydrate 63.4, Fiber 3.5, Sugar 3.4, Protein 11.2
MOM'S SAUSAGE ROLL
Mom's Sausage Roll is a great appetizer during the holidays or anytime. You may slice it and eat it right out of the oven, or you may serve it cooled. Give it away as gifts during the holidays by packaging the rolls in colored aluminum foil.
Provided by Jo Ann
Categories Appetizers and Snacks Wraps and Rolls
Time 5h
Yield 18
Number Of Ingredients 6
Steps:
- Thaw the frozen bread dough.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large skillet over medium heat, rapidly cook and stir the eggs until solid. Remove from heat and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- One loaf at a time on a lightly floured surface, roll the bread dough into a sheet approximately 1/4 inch or less thick. Spread 1/3 of the sausage, 1/3 of the eggs, 1/3 of the pepperoni and 1/3 of the Provolone cheese evenly over each dough sheet. Roll into a loaf.
- One at a time, place rolled loaves into the prepared baking dish, brush with 1/3 of the beaten egg mixture and bake in the preheated oven 30 to 45 minutes, until golden brown. If desired, form loaves into a U shape before baking.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 2 g, Cholesterol 271.3 mg, Fat 49.5 g, Protein 30.5 g, SaturatedFat 21.1 g, Sodium 1261.4 mg, Sugar 0.6 g
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SAGE DINNER ROLLS RECIPE | MYRECIPES
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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.
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