Knotted Sage Rolls
Knotted Onion Sage Rolls
2 cups finely chopped onions
2 tablespoons olive oil
2 1/4 ounce package active dry yeast
1/2 cup warm water (about 110 degrees)
2 cups warm milk (about 110 degrees)
1/4 cup vegetable shortening
1/4 cup honey
2 teaspoons salt
5 to 6 cups unbleached flour
2 tablespoons rubbed fresh sage or 2 teaspoons rubbed dried sage
1 1/2 cups whole wheat flour
Olive oil (optional)
Saute onions in olive oil until soft, but not brown. Set aside and cool. In a
large bowl, stir yeast into water to soften. Add milk, shortening, honey,
salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk
sage and whole wheat flour together and add to onion mixture. Stir to
incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins
to pull away from the side of the bowl. Turn dough out onto a floured work
surface. Knead, adding flour a little at a time, until you have a smooth,
elastic dough.
Make into knotted rolls, resembling a figure 8.
Put rolls onto greased baking pan,
Bake 350 deg. 20-25 minutes, or tests done.
Remember all ovens are not the same, and some rolls may be bigger
than others..
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