Best Sage Dinner Rolls Recipes

SAGE DINNER ROLLS

Steps:

• Dissolve yeast and honey in warm water in large bowl; let stand 5 minutes.
• Lightly spoon flours into dry measuring cups; level with a knife.
• Combine 2 1/4 cups all-purpose flour, wheat flour, sage, salt, and pepper.
• Add flour mixture and oil to yeast mixture; stir until a soft dough forms.
• Turn dough out onto a floured surface.
• Knead until smooth and elastic (about 8 minutes).
• Add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in warm place (85) free from drafts, about 1 hour or until doubled in size.
• Punch dough down; cover and let rest 5 minutes.
• Divide dough into 12 equal portions, shaping each into a a ball.
• Place balls 2 inches apart on a large baking sheet covered with parchment. Cut a deep (1/4 inch) X in the top of each roll using kitchen shears or a sharp knife.
• Cover and let rise for 30 minutes or until double in size.
• Preheat oven to 350.
• Bake at 350 for 20 minutes or until puffed and beginning to brown.
• Remove from baking sheet; cool on wire rack.

SAUSAGE AND CHEESE ROLLS WITH SAGE OIL

Steps:

• Place a pizza stone on the middle oven rack and preheat to 500˚ F. Place a baking sheet on top of the pizza stone.
• Warm the olive oil in a small skillet or saucepan over medium heat. Add the sage, red pepper flakes and garlic. Remove from the heat and let cool slightly; season with salt.
• Divide the sausage into 16 small balls. Cook in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Remove to a paper towel-lined plate to drain.
• Divide the dough into 16 balls (about 2 inches each). Flatten and shape each into a 3 1/2-inch round on a lightly floured surface. Put 1 piece of cooked sausage in the center of each round and top each with a few cubes of cheese. Very lightly brush the edges of the dough with water. Bring the edges of the dough toward the center, lightly pleating to form a tight package; pinch to seal. Turn seam-side down; using a metal skewer dipped in flour, make a hole in the center of each dough ball to create a steam vent.
• Remove the hot baking sheet from the oven and carefully line with parchment paper; place the dough balls on the baking sheet, spacing them 2 inches apart. Brush liberally with the sage oil. Transfer the baking sheet to the pizza stone and bake 5 minutes, then rotate the pan and bake until the rolls are golden brown, about 10 more minutes. Remove from the oven and brush with more sage oil. Sprinkle with the parsley and serve immediately with the remaining sage oil for dipping.

SAGE ROLLS

Steps:

• In small pot, combine milk, sugar, salt and 1 tbsp butter; heat to lukewarm and set aside.
• In large bowl, dissolve yeast in 1/3 cup of lukewarm water.
• Add the lukewarm milk mixture to the dissolved yeast.
• Stir in sage, wheat germ and 2 cups flour.
• Add remaining 1/4 cup flour to form a soft dough, kneading lightly till smooth.
• Leave in warm spot, covered, until doubled in size.
• Melt remaining 4 tbsps of butter and pour half into a 9" cake pan.
• Shape dough into 12 balls.
• Place in pan and drizzle with remaining butter.
• Cover and rise 30- 45 minutes more.
• Bake in 400 degree oven for 20- 25 minutes.