Yield: 8 Rolls
|8||Sage leaves; finely chopped|
|2 tablespoons||Olive oil|
|1 x||White dough **|
|. for shaping|
|Flour; whole wheat,|
|. for rising|
|¼ cup||Red currant jelly|
** See other recipe "Simple, Essential Bread Starters" Hardy herbs and plump, marinated raisins make a flavorful combination. The rolls are baked at a lower temperature than the bread so the raisins won't scorch. Brushing the rolls with currant jelly after baking gives them a glassy, slightly sweet finish.
They make tantalizing breakfast bread, perfect spread with soft goat's milk cheese or cream cheese and eaten with a mug of sweet, milky coffee. They are best eaten the day of baking or carefully wrapped in aluminum foil and reheated.
A day ahead, when you're making the starter for the white dough, combine the raisins, brandy and water in a small pan, simmer over medium heat for 5 minutes, or until the raisins are plump and most of the liquid has evaporated. Remove from the heat, stir in the sage and olive oil, and let marinate overnight.
Prepare the white dough. During the final 2 minutes of kneading, when the dough becomes smooth, sprinkle the raisin mixture over it. As you continue to knead, the dough will separate because of the olive oil, but persevere and it will eventually come back together as a smooth and elastic dough; try not to add extra flour.
When the dough has doubled, punch it down and turn out onto a lightly floured work surface. Shape into a loose, round loaf, cover, and let rest 15 minutes. Rub whole wheat flour into a dish towel, thickly coating it so the dough will not stick to it. Lay the towel on a baking sheet.
Divide the dough into eight pieces. Adding flour as necessary to keep the dough from sticking, pound out each piece into a flat disk ¼ inch thick. To shape into rolls, pull the edges of the dough into the center of the disk. Continue working around the dough to form a taut, round ball.
Place the rolls on the towel, seam side down, spacing them 3 inches apart so they rise without touching. Loosely cover the entire baking sheet with plastic wrap. Let the rolls rise for 2 hours, or until doubled.
A half hour before baking, preheat the oven to 400øF with a baking stone in the lower third of the oven and a small pan of water on the lowest rack. By raising the edge of the towel, carefully lift each roll and transfer it to the baking stone; you may support it with a spatula when transferring. Bake the rolls for about 25 minutes, or until the crust is brown. Test a roll by tapping the bottom with your knuckle. If it sounds hollow, it's done. Transfer the rolls to baking racks. While they are still warm, melt the currant jelly in a small pan over low heat. With a pastry brush, paint the top of the rolls with the liquid jelly.
Makes 8 rolls. ** The Herb Companion -- Oct/Nov 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor