Smell the powerful healing aroma of sage in these stress relief sage yeast rolls; easy to make and too delicious to refuse.
I AM A GARDEN TO TABLE LIFESTYLE kinda gal! Sage is a rather new and very welcome addition to my gardening. While it is in the mint family, it isn’t as intrusive as mint, which simply takes over.
I’ve become an avid grower of herbs for both cooking and medicinal properties, drying the leaves at the end of summer or bringing pots inside for the winter.
This fuzzy leaf, evergreen plant seems more shy. It grows happily if the conditions are right, while I think mint could grow on a pile of rocks.
Oddly, sage doesn’t like intense sun but rather a slightly shady area with just a few hours of sun. I learned this the hard way. Can you believe I am able to still find leaves in the dead of winter!
The aromatic scent and flavor of sage compliments many dishes and for me particularly Sage Stuffing rolled in a turkey breast or stuffed inside of other poultry is my favorite way to enjoy sage.
While making my sage and bread stuffing one year, I realized what I loved most about the stuffing, also loaded with onions, celery, sometimes turkey thigh meat, was actually the bread and the sage together.
Having realized how delicious the pungent flavor of sage and the gentle flavor of a yeast bread tasted together in my holiday stuffing, I decided it was time to create a yeast bread recipe folding in lots of finely chopped fresh sage into the dough.
The whole house smelled of this exotic aroma while the bread was baking and oddly, caused my mood to feel unusually calm from its smell.
By now we’ve all heard of the use of burning a bundle of sage, in the four corners of the home to ward off negative energy, but after smelling the sage baking in the oven, I realized there is really something to this.
Apparently studies have been done proving that sage slows down the release of a type of enzyme that affects the balance of our mood in a negative way, therefore reducing a type of anxiety triggered from within.
Since there are also numerous health benefits from sage, literally from head to toe, and I have plenty growing, I decided to indulge in a cup of sage tea daily, plucked fresh from the yard or a windowsill pot.
Easy Yeast Rolls
If you know me, you know I love making bread. Nothing fancy, intense or elaborate, just a simple yeast bread that rises within an hour, every single time I have made the dough.
- Beet Root and Spinach Yeast Bread
- Cranberry and Almond Yeast Bread
- Spelt Potato Sandwich Bread
- Pumpkin Pita Bread
- Turkish Simit
- Black Olive and Rosemary Bread
- Stromboli or Pizza Dough
Bread makes everyone feel happy. From sandwich bread to dinner rolls, who doesn’t love bread. The smell of bread baking is sometimes what will sell a house, says many real estate agents!
I had to create an easy yeast dough that would showcase the smell, taste and visual joy of the sage.
Making Sage Yeast Rolls
A simple mixture of yeast, a pinch of sugar and a little water, is all that’s needed to get this lovely dough mixture growing.
Flour gets folded in, until the dough is no longer sticky and forms an elastic dough ball that needs only an hour, in a cozy warm place, to double in size and be ready to bake.
Once the dough rises, it is rolled out into a long log, cut into twenty-four pieces, rolled and twisted into a knot and left to rest for another thirty-minutes.
These lovely knots, with a sage leaf in the center of each, get brushed with a little egg wash, and baked to golden perfection in twenty-minutes.
- Olive oil
- Sage leaves
- Large mixing bowl
- Wooden spoon
- T-Towel (to cover dough while rising)
- Muffin tin
- Basting brush
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
Stress Relief Sage Yeast RollsCourse: Bread Muffins u0026amp; Crackers, Health HacksCuisine: American
Easy to make yeast rolls with healing, chopped, fresh sage leaves.
Yeast – 1 tbsp
Sugar – 1 tbsp
Water – 2 cups
Salt – 1 tbsp
Flour – 4-6 cups, extra for shaping
Olive oil – 1 tbsp
Sage leaves – 1 bundle, 2 tbsp finely chopped for the dough, 24 leaves per roll
Egg wash – 1 egg plus 1 tbsp water, mixed
- Mix the yeast, sugar and water together and let sit for 5-minutes to foam.
- Add the chopped sage leaves (reserving the 24 leaves for finishing), salt and slowly whisk in the flour a little at a time with a wooden spoon until it becomes firm enough to work with your hands. Continue adding flour until the dough is no longer sticking to your fingers.
- In a clean bowl, rubbed with olive oil, place the dough, cover and allow to sit in a warm (not hot), place for an hour.
- Preheat the oven to 400
- Flour a work surface and roll the risen dough out into a long log. Cut 24 equal size pieces of dough. Roll each piece out to about 6-inches and tie it into a knot. Place one sage leaf in the center of each knot. Transfer each knotted dough into a muffin tin (helps to hold its shape). Continue with the remaining dough.
- Brush the tops of the knotted rolls with egg wash. Allow to sit 30-minutes to rise a little more.
- Bake for 20 minutes.
- The muffin tins do not need to be oiled, since the baked rolls will pop right out.