Source: dLife

Sage infused, crusty and chewy rolls.

Servings

1 package baker's yeast (about 2 1/4 teaspoons)
1 pinch sugar
0.25 cup cold water , 105-110 degrees F
0.75 cup lowfat milk
0.25 cup molasses
3.25 cup white all purpose flour , divided
0.5 cup cornmeal , yellow
2 tbsp margarine , or butter, melted
1 tsp ground sage , or rubbed
0.75 tsp salt
1 cooking spray
2 tsp cold water
1 egg whites , lightly beaten

1 Combine yeast and warm water in a bowl and let sit 5 minutes. Mix in milk and molasses. Stir in 3 cups flour, cornmeal, margarine, sage, and salt. Lay dough in a lightly floured surface and knead about 10 minutes or until it is smooth and elastic. Mix in the rest of the flour, 1 tablespoon at a time so dough does not stick.
2 Put dough in a cooking spray coated bowl and flip to cover top. Cover and let rise in a warm place for 1 hour or until dough has doubled.
3 Place dough on a lightly floured surface, punch dough down, cover, and let stand 5 minutes.
4 Separate dough into 18 sections and form into balls, one at a time, with others covered so they do not dry out. Lay balls at least 2 inches apart on a baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled.
5 Preheat oven to 350 degrees F.
6 Uncover dough and make an X on the top of each ball. Whisk together water and egg and brush on each ball. Bake 13 minutes or until lightly browned.

Serve these warm with a sage butter.