- 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
- 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 doubled, about 30 minutes. Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Yield: 20 rolls.
Originally published as Whole Wheat Sage Rolls in Light & Tasty February/March 2007, p49
Reviews for Whole Wheat Sage Rolls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review