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Name: Knotted Onion Sage Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 c Whole wheat flour; 2 tb olive oil; 2 c Warm milk; (about 110; ; dried sage; 5 c Unbleached flour; up to 6; 1/4 c Vegetable shortening; 1 2 1/4 ounces package active; Olive oil; (optional); 1/2 c Warm water; (about 110; 2 tb Rubbed fresh sage or 2; 2 c Finely chopped onions; 2 ts Salt; 1/4 c Honey

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INGREDIENTS

1 1/2 c Whole wheat flour
2 tb olive oil
2 c Warm milk; (about 110
; dried sage
5 c Unbleached flour; up to 6
1/4 c Vegetable shortening
1 2 1/4 ounces package active
Olive oil; (optional)
1/2 c Warm water; (about 110
2 tb Rubbed fresh sage or 2
2 c Finely chopped onions
2 ts Salt
1/4 c Honey

Servings

INSTRUCTIONS

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. Yield: 36 rolls Per serving: 4177 Calories (kcal); 101g Total Fat; (21% calories from fat); 129g Protein; 715g Carbohydrate; 66mg Cholesterol; 4560mg Sodium Food Exchanges: 39 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 19 1/2 Fat; 4 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9412 Converted by MM_Buster v2.0n.

NOTES

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Knotted Onion Sage Rolls

1 1/2 c Whole wheat flour
2 tb olive oil
2 c Warm milk; (about 110
 ; dried sage
5 c Unbleached flour; up to 6
1/4 c Vegetable shortening
1 2 1/4 ounces package active
 Olive oil; (optional)
1/2 c Warm water; (about 110
2 tb Rubbed fresh sage or 2
2 c Finely chopped onions
2 ts Salt
1/4 c Honey

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.    Yield: 36 rolls        Per serving: 4177 Calories (kcal); 101g Total Fat; (21% calories from fat);  129g Protein; 715g Carbohydrate; 66mg Cholesterol; 4560mg Sodium Food  Exchanges: 39 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 19 1/2  Fat; 4 1/2 Other Carbohydrates    Recipe by: COOKING LIVE SHOW #CL9412      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (522g)
Recipe Makes: 1 servings

Calories: 1374
Calories from Fat: 558 (41%)

Amt Per Serving		% DV

	Total Fat 62g	83 %
	Saturated Fat 14.5g	73 %
	Monounsaturated Fat 26.6g
	Polyunsanturated Fat 16.7g
Cholesterol 0mg		0 %
Sodium 27.4mg		1 %
Potassium 1238.1mg		33 %
Total Carbohydrate 194.8g		57 %
	Dietary Fiber 29.1g	117 %
	Sugars, other 165.7g
Protein 28.6g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1374

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