• Cooking Time:
  • Servings: 12
  • Preparation Time:


From blog Culinary In The Desert


  • 2 1/2 cups all-purpose flour, divided
  • 1 cup whole wheat flour
  • 2 1/4 teaspoons instant yeast
  • 3 tablespoons minced fresh sage
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cups warm water
  • 2 tablespoons olive oil
  • 1 tablespoon honey


  • In a large bowl, whisk together 2 1/4 cups all-purpose flour, wheat flour, yeast, sage, salt and pepper.
  • In a small bowl, combine warm water, oil and honey.
  • Pour into the dry ingredients and stir together until a soft dough forms.
  • Scoop the mixture out onto a lightly floured surface and knead until smooth and elastic - add enough of the remaining flour 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 until doubled, about 1 hour. Punch dough down - cover and let rest 5 minutes.
  • Evenly divide the dough into 12 pieces - shape each piece into a tight ball, covering them to prevent drying.
  • Place the dough balls on a large baking sheet covered with parchment paper.
  • Use a sharp knife or kitchen shears to cut a 1/4" deep X in the top of each roll.
  • Cover and let rise until doubled in size, about 30 to 45 minutes.
  • Meanwhile, preheat oven to 350.
  • Bake until puffed and beginning to brown, about 20 to 25 minutes.
  • Transfer rolls to a wire rack to cool.

Categories: Bread  Roll 
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