* Exported from MasterCook *
Whole Wheat Sage Rolls
Recipe By :Harriet Stichter, Milford Indiana
Serving Size : 20 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- to 2 1/2 C
1/4 cup packed brown sugar
1/2 ounce active baker's yeast -- (2 pkgs)
1 tablespoon minced fresh sage -- to 2 Tbsp
1 teaspoon salt
1 3/4 cups nonfat milk
1/4 cup butter -- cubed
2 cups whole wheat flour
1/2 cup cornmeal -- plus
2 tablespoons cornmeal -- divided
1. In a large bowl, combine 1C flour, brown sugar, yeast, sage and
salt. In a small saucepan. In a small saucepan, heat milk and
butter to 120F - 130F. Add to dry ingredients; beat just until
moistened. Add the whole wheat flour and 1/2C cornmeal; beat until
smooth. Stir in enough remaining all=purpose flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and
elastic, about 6 - 8 min. Place in a bowl coated with cooking spray,
turning once to coat the top. Cover and let rise in a war place
unntil douubled, about 30 min.
3. 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.
4. Place 2" apart on prepared baking sheets. Cover and let rise
until doubled, about 30 min. Bake at 375F for 14 - 16 min. or until
golden brown. Remove to wire racks.
Yield: 20 rolls
Source:
"Fall Baking, Nov 2009, tasteofhome.com"
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Per Serving (excluding unknown items): 142 Calories; 3g Fat (17.3%
calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber;
7mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : On Friday nights, my daughters and I try new recipes. Two of
my daughters have herb gardens, so we like to experiment with
different herbs. This recipe for sage rolls is one we really
like. Harriet Stichter