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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.”

20 ServingsPrep: 40 min. + rising Bake: 15 min.

Ingredients

2 to 2-1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 tablespoons minced fresh sage
1 teaspoon salt
1-3/4 cups fat-free milk
1/4 cup butter, cubed
2 cups whole wheat flour
1/2 cup plus 2 tablespoons cornmeal, divided

Directions

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

2 of 2

Whole Wheat Sage Rolls (continued)

Directions (continued)

doubled, about 30 minutes. Bake at 375° for 14-16 minutes or
until golden brown. Remove to wire racks. Yield: 20 rolls.

Nutrition Facts: 1 roll equals 142 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 155 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.