Sage Buns

 

Ingredients

 

Makes 24 rolls

• 1 1/2 cups milk

• 2 tablespoons shortening

• 3 to 4 cups all-purpose flour, divided

• 2 tablespoons sugar

• 1 package active dry yeast

• 2 teaspoons rubbed sage

• 1 teaspoon salt

• 1 tablespoon olive oil (optional)

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Method:

1. Heat milk and shortening in small saucepan over medium heat, stirring constantly, until shortening is melted and temperature reaches 120° to 130°F. Remove from heat.

2. Grease 13 X9-inch pan; set aside. Combine 2 cups flour, sugar, yeast, sage and salt in large bowl. Add milk mixture; beat vigorously 2 minutes. Add remaining flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl.

3. Turn out dough onto floured work surface. Knead 10 minutes or until dough is smooth and elastic, adding flour if necessary to prevent sticking. Shape dough into ball.

4. Place in large lightly oiled bowl; turn dough over once to oil surface. Cover with towel; let rise in warm place 1 hour or until doubled in bulk. Turn out dough onto lightly oiled surface.

5. Divide into 24 equal pieces. Form each piece into ball. Place evenly spaced in prepared pan. Cover with towel; let rise 45 minutes.

6. Preheat oven to 375°F. Bake 15 to 20 minutes or until golden brown. Immediately remove rolls from pan and cool on wire rack. Brush tops of rolls with olive oil for soft shiny tops, if desired.