Sage Rolls

Sage Rolls

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Mary Leonard


I love stuffing (dressing, if you like) at Thanksgiving! I can't remember where I found this recipe, but I love it as an alternative to stuffing with baked chicken, and it smells great when they are baking.


★★★★★ 1 vote

Makes a dozen rolls
1 Hr 40 Min
20 Min


  • 2/3 c
  • 1 Tbsp
    granulated sugar
  • 1 tsp
  • 5 Tbsp
    butter or margarine
  • 1 pkg
    active dry yeast
  • 1/3 c
    lukewarm water
  • 2 tsp
    dried sage leaves
  • 1/4 c
    wheat germ
  • 2 1/4 c
    all-purpose flour

How to Make Sage Rolls


  1. In a small saucepan combine milk, sugar, salt, and 1 tablespoon of the butter. Heat to lukewarm (the butter does not have to be completely melted)
  2. Dissolve yeast in warm water in a large bowl. Add warm milk mixture.
  3. Stir in sage, wheat germ, and 2 cups of the flour. Add remaining flour to make a soft dough. Knead lightly on lightly floured board until smooth.
  4. Cover and let rise in a warm spot until doubled.
  5. Melt the remaining butter and pour half of it into a 9-inch round cake pan or glass dish.
  6. Divide dough into 12 equal pieces, shape into balls, and place in pan. Drizzle with remaining melted butter.
  7. Cover and let rise again for about 30 minutes; should be at least almost doubled again.
  8. Bake at 400 degrees for 20-25 minutes until golden brown. Serve hot or reheat before serving

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