Prep 2 hrs
Cook 20 mins
So easy and tasty. Golden, buttery and filled with sage...they will remind you of turkey stuffing.
- 2⁄3 cup milk
- 1 tablespoon sugar, white
- 1 teaspoon salt
- 5 tablespoons butter
- 1 package active dry yeast
- 1⁄3 cup lukewarm water
- 2 teaspoons dried sage or 2 teaspoons ground sage
- 1⁄4 cup wheat germ
- 2 1⁄4 cups flour
- In small pot, combine milk, sugar, salt and 1 tbsp butter; heat to lukewarm and set aside.
- In large bowl, dissolve yeast in 1/3 cup of lukewarm water.
- Add the lukewarm milk mixture to the dissolved yeast.
- Stir in sage, wheat germ and 2 cups flour.
- Add remaining 1/4 cup flour to form a soft dough, kneading lightly till smooth.
- Leave in warm spot, covered, until doubled in size.
- Melt remaining 4 tbsps of butter and pour half into a 9" cake pan.
- Shape dough into 12 balls.
- Place in pan and drizzle with remaining butter.
- Cover and rise 30- 45 minutes more.
- Bake in 400 degree oven for 20- 25 minutes.
*pursed lips looking stern with hands on hips* Okay, YOU. Why'd you have to go and show me this recipe? Made for A-NZ#61 recipe tag.
BK I really enjoyed the flavor and the SMELL of this bread. I made a loaf of bread and 6 hoagie rolls. We used the rolls last night for italian sausage and onion sandwiches for family dinner. OH YEA! I also used my bread machine to mix the dough, then free shaped the rolls and the bread boule. Cooked these on my stone. I did get a pic of the rolls but the bread was gone in a split. I used sage freshly ground from my kitchen plant and like it's sister herbs, fresh ground herbs made the house tantilize. Will make these often.MAde for AUs/NZ Swap 38
Excellent recipe BK. I have to tell you that I used the bread machine to do the mixing and kneading and the dough turned out beautifully. I got six big sandwich buns from it and I can't wait to make a chicken sandwich on one. As a plus they smell wonderful while baking :D.