KNOTTED ONION SAGE ROLLS
Provided by Food Network
Yield 36 rolls.
Number Of Ingredients 12
Steps:
- 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. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. 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. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil.
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Dilasha Ghimire
ghimire_dilasha@yahoo.comThese rolls were a bit too expensive for my taste. I think I would use less expensive ingredients next time.
Sahil Ansari
sahil-ansari@yahoo.comThese rolls were a bit too crumbly for my taste. I think I would use a stronger flour next time.
Terrence Gufu
g-terrence55@yahoo.comThese rolls were a bit too hard for my taste. I think I would bake them for a shorter amount of time next time.
Junelle
junelle@hotmail.co.ukThese rolls were a bit too greasy for my taste. I think I would use less butter or oil next time.
Maggie Van Der Linde
linde@yahoo.comThese rolls were a bit too dense for my taste. I think I would use a lighter flour next time.
Rana Ikram
r.ikram2@gmail.comThese rolls were a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
David S cantu
david_s91@aol.comThe flavor of these rolls was a bit bland for me. I think I would add more herbs and spices next time.
Jason Slocum
jasonslocum@hotmail.comThese rolls were a bit dry for my taste. I think I would add a little more butter or oil next time.
xah nity
xah_n@yahoo.comI followed the recipe exactly and the rolls turned out perfectly. They were so soft and fluffy. I will definitely be making them again.
Dakota Palmieri
dakota-palmieri@gmail.comThese rolls were a bit more work than I expected, but they were worth it. They are so delicious! I love the combination of onion and sage.
Ackeem Petterson
petterson@hotmail.comI made these rolls for my family and they were a huge hit! Everyone loved them. They are so soft and flavorful. I will definitely be making them again.
Precious ezinne
p-e38@yahoo.comThese rolls are so easy to make and they taste amazing. I love the crispy crust and the soft,fluffy interior. I will definitely be making them again.
Julitha Kasukulu
j0@aol.comI'm not a big fan of onions, but I loved these rolls! The sage really balances out the onion flavor. I will definitely be making them again.
Lucas Mason9090
l_m@yahoo.comI've made these rolls several times now and they are always a crowd-pleaser. They are soft,fluffy and flavorful. I love the combination of onion and sage.
Natasha Alfred
n-alfred@yahoo.comThese knotted onion sage rolls were a hit at my last party! They were so easy to make and everyone loved them. I will definitely be making them again.