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August 2, 2011
Savory Sage Buns
Old-Fashioned Breads
Prep time:
20 minutesbaking time:
15 to 20 minutes“I remember helping Grandma knead this dough on her large wooden board.”
Ingredients
Serves 24
- 1 1/2 cups milk
- 2 tablespoons vegetable shortening
- 3 to 4 cups all-purpose flour, divided
- 2 tablespoons granulated sugar
- 1 ( 1/4-ounce) package active dry yeast
- 2 teaspoons ground sage
- 1 teaspoon salt
- 1 tablespoon olive oil, optional
Directions
1
Heat milk and shortening over low heat until temperature reaches 120°F to 130°F. Remove from heat.
2
Combine 2 cups flour, sugar, yeast, sage and salt in large bowl. Beat milk mixture into flour mixture until well blended, 2 minutes. Add remaining flour, 1/4 cup at a time, until dough begins to pull away from sides of the bowl.
3
Knead dough on a floured surface until smooth and elastic, about 10 minutes; add more flour to prevent sticking, if necessary. Shape dough into a ball. Place in oiled bowl; turn to oil top. Cover; let rise in warm place until double in size, about 1 hour.
4
Lightly grease a 13 × 9-inch baking pan. Divide dough into 24 equal pieces; shape into balls. Place balls, evenly spaced, in the prepared pan. Cover; let rise in warm place until double in size, about 45 minutes.
5
Preheat oven to 375°F. Bake until golden, about 15 to 20 minutes. Remove from pan. For soft, shiny tops, brush rolls with olive oil.
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Grandma's Secret tip
Grandma's Secret tip
In Grandma's old house, the radiator was the warm place she set her bowls of yeast dough to rise. But when she moved to a house without radiators, she had to devise a new system. So she preheated her oven to 175°F, waited 1 minute and turned the oven off. Then she popped her covered bowl or pan of yeast dough inside for the perfect, warm, dough-raising environment.
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