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Whole Wheat Sage Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 24 Oct 2014 14:10:48 -0700
v114.n042.6
* 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       Breads/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 piecess.  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 wireracks.

Yield: 20 rolls

Source:
    "Fall Baking, Nov 2009,  tasteofhome.com"
                                      - - - - - - - - - - - - - - - - - - -

PerServing (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