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Ingredientes
- 2 c. Finely minced onions
- 2 Tbsp. Extra virgin olive oil
- 1 x 2 1/4 ounces package active dry yeast
- 1/2 c. Hot water, (about 110 degrees)
- 2 c. Hot lowfat milk, (about 110 degrees)
- 1/4 c. Vegetable shortening
- 1/4 c. Honey
- 2 tsp Salt
- 5 c. Unbleached flour, up to 6
- 2 Tbsp. Rubbed fresh sage or possibly 2 tsp. rubbed dry sage
- 1 1/2 c. Whole wheat flour Extra virgin olive oil, (optional)
Direcciones
- Saute/fry onions in extra virgin olive oil till soft, but not brown. Set aside and cold. In a large bowl, stir yeast into water to soften. Add in lowfat milk, shortening, honey, salt, 2 c. flour and cooled onions. Beat vigorously for two min.
- Whisk sage and whole wheat flour together and add in to onion mix. Stir to incorporate. Gradually add in flour, 1/4 c. at a time, till 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, till 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 till doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pcs, 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 till almost doubled, about 45 min. About 10 min before baking, preheat oven to 400 degrees. Bake for 15 min, or possibly till the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cold on a rack. For a shiny, soft crust, brush the tops of the rolls with extra virgin olive oil.
- Yield: 36 rolls
