Holidays filled with family and food are my favorite times of year. However, delicious bread is easy to enjoy all year long!
2 cups and 2 tablespoons white bread flour, plus extra for dusting
1 ½ cups whole-wheat bread flour
1 ¼-ounce packet active dry yeast
1 ½ teaspoons kosher salt
1 ½ cups warm water
6 green onions, finely sliced
5 sprigs fresh thyme, leaves only
1 teaspoon of finely chopped sage leaves
Optional: 1 teaspoon of fresh rosemary finely chopped
1 large egg
30–36 small, fresh sage leaves
- Combine the flours, yeast and salt in a large bowl or stand mixer bowl. Make a well in the center and pour in the warm water. Mix together by hand or with a wooden spoon. If you're using a stand mixer, you'll use a dough hook on medium speed. Once mixed, make a smooth and soft dough ball (2 to 4 minutes).
- Continue to knead: On a clean surface sprinkled with flour, kneed the dough. You can do this by hand for about 10 minutes or by machine for 5 minutes on medium-high speed. Note: To test the dough to see if it's been fully kneaded, form a large ball of dough with a smooth top. With flour on your finger, poke a small dent into the dough. If the dough returns to normal, it's ready. If not, continue kneading and test again.
- Once thoroughly kneeded, put the dough on a floured work surface. With a rolling pin, flatten out the dough to about an 8-inch round, ¾ to 1 inch thick.
- Spread the finely chopped green onions, thyme and sage in the center of the flattened dough. Bring the sides of the dough up over the herbs to enclose. Flip the dough over so the seam side is down and roll it out to about the 8-inch round again.
- Again, gather the edges up and over. Knead the dough by hand to incorporate the onions and herbs evenly throughout. If dough develops moisture, conservatively sprinkle in more flour.
- Divide the dough into 10–12 equal size pieces and knead each one into a round, smooth roll.
- In a 9-by-13 inchs oven safe dish, place the rolls seam-side down, equally distanced. Spray the rolls with a light spritz of cooking spray and then lightly cover with plastic wrap, leaving room for the dough to rise.
- Preheat the oven to 170 degrees then turn it off. Place the bread in the warmed oven for about 45 minutes or until the rolls have almost doubled in size. Note: Test the dough by removing the plastic wrap and poking the dough with your flour covered finger. When the dough is ready, the dent should return halfway.
- When ready, brush the dough with a beaten egg and lay three small sage leaves on top of each roll in a design of your choice.
- Bake for 20 minutes or until the rolls are golden brown and sound hollow when tapped underneath.
Resist the overwhelming urge to taste test these rolls fresh from the oven because the onion and herb flavors develop best when rolls are left to cool.