H er b C l o v e r l e a f Rolls

ANADAMA

R OLLS

WIT H

SA GE

The addition of sage is our new spin, but cornmeal and molasses are characteristic ingredients of this early American yeast bread.

1 package dry yeast (about 2/4 teaspoons) Dash of sugar 1 A cup warm water (105 to 115) 3/4 cup 1 % low-fat milk 1A cup molasses yA cups bread or all-purpose flour, divided l/i cup yellow cornmeal 2 tablespoons stick margarine or butter, melted 1 teaspoon dried rubbed sage 3 /4 teaspoon salt Cooking spray 2 teaspoons water 1 large egg white, lightly beaten 1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milk and molasses. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, cornmeal, margarine, sage, and salt to yeast mixture, and stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of remaining flour,

1 tablespoon at a time, to prevent dough from sticking to hands. 2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Turn dough out onto a lightly floured sur face; punch dough down. Cover and let rest 5 minutes. Divide into 18 equal por tions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each into a ball. Place balls of dough 2 inches apart on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk. 3. Preheat oven to 350. 4. Uncover dough. Snip across tops of rolls about Vi-inch deep to make an "X" design using sharp scissors. Combine 2 teaspoons water and egg white; brush over dough. Bake at 350 for 13 minutes or un til golden brown. Serve warm. Yield: ! dozen (serving size: 1 roll).
CALORIES 126 (12% from fat); FAT 1.7g (sat 0.4g, mono 0.6g, poly 0.5g); PROTEIN 3.3g; CARB 23.9g; FIBER 0.9g; CHOL Omg; IRON 1.5mg; SODIUM 123mg; CALC 27mg