Knotted Onion Sage Rolls
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
58
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Onion (finely chopped)1 cup
Vegetable Shortening1 cup
Honey2 tsps
Salt6 cups
Unbleached Flour2 tbsp
Sage (rubbed fresh)Directions:
1
Saute onions in olive oil until soft, but not brown
2
Set aside and cool
3
In a large bowl, stir yeast into water to soften
4
Add milk, shortening, honey, salt, 2 cups flour and cooled onions
5
Beat vigorously for two minutes
6
Whisk sage and whole wheat flour together and add to onion mixture
7
Stir to incorporate
8
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl
9
Turn dough out onto a floured work surface
10
Knead, adding flour a little at a time, until you have a smooth, elastic dough
11
Put dough into an oiled bowl
12
Turn to coat the entire ball of dough with oil
13
Cover with a tightly woven towel and let rise until doubled, about one hour
14
Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot
15
Place about three inches apart on parchment-lined baking sheets
16
(These knotted rolls are also attractive if placed into well-greased muffin pans
17
) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes
18
About 10 minutes before baking, preheat oven to 400 degrees
19
Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees
20
Immediately remove rolls from baking sheets and cool on a rack
21
For a shiny, soft crust, brush the tops of the rolls with olive oil