Easy to make yeast rolls with healing, chopped, fresh sage leaves.
Course Bread
Cuisine American
Keyword Sage Rolls
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
rise 1 hourhour30 minutesminutes
Total Time 2 hourshours20 minutesminutes
Servings 24servings
Equipment
2 Muffin tins
Ingredients
1tbspYeast
1tbspSugar
2cupsWater lukewarm
1tbspSalt
4-6cupsAll purpose flour extra for shaping
1tbspOlive oil
1bundleSage leaves 2 tbsp finely chopped for the dough, 24 leaves per roll
1Egg - for egg wash 1 egg plus 1 tbsp water, mixed
Instructions
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 1-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.
Notes
The muffin tins do not need to be oiled, since the baked rolls will pop right out.