 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
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. 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 |
Directions:
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.
|
|