Knotted Onion Sage Rolls Recipe
Inspired by Betsy Oppenneer
Yield: 36 rolls
Nutrition Per Serving (1 of 36): Calories 133, Total Fat 4g, Saturated Fat 1g, Carbohydrates 21g, Dietary Fiber 2g, Sugar 3g, Protein 4g, Cholesterol 1mg, Sodium 129mg
Ingredients
- 2 cups onions, chopped finely
- 2 tablespoons olive oil
- 1 package (2 1/4 ounce) active dry yeast
- 1/2 cup warm water (about 110F)
- 2 cups warm milk (about 110F)
- 1/4 cup vegetable shortening
- 1/4 cup honey
- 2 teaspoons salt
- 5 to 6 cups unbleached all-purpose flour
- 2 tablespoons rubbed fresh sage or 2 teaspoons dried sage
- 1 cup whole wheat flour
- Olive oil (optional, for brushing)
Directions
- Cook the onions in olive oil over medium heat until tender but not browned; set aside to cool.
- In a large mixing bowl, dissolve the yeast in warm water. Add the warm milk, shortening, honey, salt, 2 cups of the all-purpose flour, and the cooled onions; beat thoroughly for about 2 minutes.
- In a separate bowl, whisk together the sage and whole wheat flour, then add this mixture to the main bowl. Stir to combine.
- Gradually add the remaining all-purpose flour, about 1/4 cup at a time, until the dough pulls away from the sides of the bowl.
- Turn the dough onto a floured surface and knead, adding flour as needed, until the dough is soft and elastic. Place in a greased bowl, turning to coat. Cover with a clean, thick towel and let rise until doubled, about 1 hour.
- Punch the dough down on a lightly oiled surface and divide evenly into 36 pieces. Roll each piece into an 8-inch rope and tie into a knot. Arrange knots about 3 inches apart on baking trays lined with parchment paper (or place in greased muffin tins for a different presentation).
- Cover with a towel and let the rolls rise a second time until nearly doubled, about 45 minutes.
- Preheat the oven to 400F about 10 minutes before baking. Bake the rolls for about 15 minutes, or until the internal temperature reaches 190F.
- Transfer the rolls to a cooling rack immediately after removing from the oven. For a glossy, tender crust, brush with olive oil while still hot.
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