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Andama Rolls with Sage
Source: dLife

Sage infused, crusty and chewy rolls.

Rating:
Prep Time: 2 hours
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 122.1
Total Carbs 23.1 g
Dietary Fiber 1.1 g
Sugars 3.0 g
Total Fat 1.7 g
Saturated Fat 0.3 g
Unsaturated Fat 0.1 g
Potassium 99.5 mg
Protein 3.3 g
Sodium 120.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  package baker's yeast
1 pinch  sugar
0 1/4 cup  cold water
0 3/4 cup  lowfat milk
0 1/4 cup  molasses
3 1/4 cup  white all purpose flour
0 1/2 cup  cornmeal
2 tbsp  margarine
1 tsp  ground sage
0 3/4 tsp  salt
1 each  cooking spray
2 tsp  cold water
1 each  egg whites
Directions
  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.

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