You’ll have to forgive the picture for not being mine. In the rush of getting everything served for our ‘Thankful with Friends’ dinner party this past weekend, I failed to take a picture of the rolls! So, I will be needing to make another batch (oh darn! 🙂 ) so that I can take pictures. In the meantime, this is the picture from Cooking Light, which is where the recipe comes from.
These are great, savory rolls that I made vegan by using maple syrup instead of the honey that the original recipe called for.
Dissolve yeast and maple syrup in warm water in a large bowl; let stand 5 minutes.
Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 1/4 cups all-purpose flour, wheat flour, sage, salt, and pepper. Add flour mixture and oil to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes.
Divide dough into 12 equal portions, shaping each into a ball (cover remaining to prevent drying). Place balls 2 inches apart on a large baking sheet covered with parchment paper. Cut a deep (1/4-inch) X in the top of each roll using kitchen shears or a sharp knife. Cover and let rise for 30 minutes or until doubled in size.
Preheat oven to 350 degrees.
Bake at 350 degrees for 20 minutes, or until puffed and beginning to brown. Remove from baking sheet; cool on wire rack.