Whole Wheat Sage Rolls Recipes

Steps:

• Line a cookie sheet with parchment paper and set aside.
• Butter a large bowl and set aside.
• In a large bowl combine yeast, water, sugar, egg and 3 tablespoons butter and mix on medium speed using a dough hook for one minute.
• Reduce mixer to low and add salt, flours and caraway seeds. Increase speed to med high and beat until dough comes together (10 minutes).
• Turn dough onto a lightly floured board and knead until smooth.
• Transfer dough to buttered bowl and turn to grease all sides and then cover with plastic wrap and/or a towel. Let rise in a warm place until double (1 hour).
• Turn dough onto floured board and cut into 12 equal pieces and then roll pieces into balls.
• Place balls on prepared cookie sheet and let rise for one hour.
• Preheat oven to 350°F.
• Cut an "x" in the top of each roll.
• Bake for 30-40 minutes or until golden.
• Transfer rolls to cooling rack and brush each roll with 3 tablespoons melted butter and then sprinkle with salt.

Steps:

• Make the sponge: Put molasses, yeast and water in a large mixing bowl (or the bowl of a stand mixer) and stir to dissolve. Whisk in bread flour to obtain a batterlike consistency. Cover bowl with plastic wrap and leave at room temperature until mixture looks active, about 30 minutes.
• Meanwhile, soak the larger seeds for the dough: Put flax, millet, sunflower and pepita seeds in a small bowl and cover with boiling water. Leave to soak for 30 minutes, then drain. Rinse with cool water and drain well, then stir soaked seeds into the sponge mixture.
• Add eggs, olive oil, spelt flour, whole-wheat flour and salt. Mix well with a wooden spoon until dough comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5 minutes or so, until dough forms smooth ball. (Use only enough flour to help with kneading; dough will be a bit sticky.) Alternatively, use the dough hook of a stand mixer to knead the dough for 4 to 5 minutes, until smooth.
• Transfer dough to a large zip-top plastic storage bag and refrigerate overnight for a slow, cool rise. (If you wish to skip this step, leave dough to rise in the bowl covered with plastic wrap until doubled, about 1 hour; see note.)
• Heat oven to 375 degrees. Put risen dough on a lightly floured work surface. Cut dough into 3-ounce/85-gram pieces. Form each piece into a tight ball. Place 2 inches apart on a parchment-lined baking sheet. Cover dough balls loosely with a large piece of plastic wrap and place baking sheet in a warm spot until balls have doubled, about 1 hour.
• Uncover and paint tops of balls lightly with beaten egg. Mix together caraway, cumin, sesame, nigella and anise seeds. Sprinkle seed mixture over each ball, then sprinkle with sea salt, if using.
• Bake for 15 to 20 minutes, or until nicely browned. Cool on a rack.

Steps:

• Add ingredients to machine as per manufacturers recommendations.
• About 10 minutes after the machine has begun to knead the dough, check consistency.
• Dough should be starting to form a smooth round ball.
• When touched the dough should be slightly tacky to the touch; however no dough should remain on the finger.
• If dough is to dry, add 1 Tbsp of water and allow machine to knead a few minutes before checking.
• If dough is to wet, add 1 Tbsp of flour and again allow machine to knead a few minutes before checking.
• Select the whole wheat cycle and allow the machine to do the rest.
• The 3 hour cook time is approximate, actual cook time will depend upon bread machine being used.