Green Onion Thyme And Sage Rolls Recipes

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat; saute green onions until tender. Stir in pepper and, if desired, garlic salt. Remove from heat., On a lightly floured surface, roll dough into a 12x8-in. rectangle. Spread with onion mixture. Sprinkle with cheeses., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place in greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Roll the pastry out on a floured counter to a rectangle of about 19 x 12 1/2in (48 by 32cm) and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed but not too much, so bashing it with a rolling pin reduces the amount it puffs up.
• Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg and lay a piece of sausage at the other end, then season the sausage with salt and pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. For a flavor variation add sage, parsley, or chopped rosemary. Put the sausage rolls in the refrigerator for 20 minutes for the pastry to harden.
• Once the pastry is hard, remove them from the refrigerator and score the tops with a sharp knife for decoration or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and let cool slightly before serving.

Steps:

• 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.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard and thyme. Unravel the pastry and roll out until one side measures 43cm. Arrange the sausagemeat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden.