INGREDIENTS

INSTRUCTIONS

Saute onions in olive oil until soft, but not brown. Set aside and cool. In
a large bowl, stir yeast into water to soften. Add milk, shortening, honey,
salt, 2 cups flour and cooled onions. Beat vigorously for two minutes.
Whisk sage and whole wheat flour together and add to onion mixture. Stir to
incorporate. Gradually add flour, 1/4 cup at a time, until 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, until 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 until doubled, about one
hour. Turn the dough out onto a lightly oiled work surface and divide into
36 equal pieces, 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
until almost doubled, about 45 minutes. About 10 minutes before baking,
preheat oven to 400 degrees. Bake for 15 minutes, or until the internal
temperature of the rolls reaches 190 degrees. Immediately remove rolls from
baking sheets and cool on a rack. For a shiny, soft crust, brush the tops
of the rolls with olive oil.
Yield: 36 rolls
Converted by MC_Buster.
Per serving: 4177 Calories (kcal); 101g Total Fat; (21% calories from fat);
129g Protein; 715g Carbohydrate; 66mg Cholesterol; 4560mg Sodium Food
Exchanges: 39 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 19 1/2
Fat; 4 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9412
Converted by MM_Buster v2.0n.

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