Roasted Garlic and Sage Pocket Rolls
This roll recipe is easy to prepare using a bread machine.
- 1 whole head of garlic: slice ¼ inch off the top of the garlic head, using a butcher knife
- 1/2 teaspoon olive oil
- 1 teaspoon ground sage
- 5 tablespoons no-trans fat margarine (with around 8 grams of fat per tablespoon), melted (divided)
- 1/2 cups + 3 tablespoons low-fat milk, warmed to around 110 degrees
- 1 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 large egg, beaten
- 2 tablespoons egg substitute (or 1 egg white)
- 1 1/4 cup whole wheat pastry flour
- 1 1/2 cup unbleached white flour
- 1 package active dry yeast
1. Preheat oven to 400°F. Place garlic head (cut side up) on a piece of foil and drizzle olive oil over the top. Wrap the foil around it to seal well. Bake for 30-40 minutes. When garlic head is cool, squeeze the soft garlic from each clove into a custard cup. Stir in the sage and 2 tablespoons of melted margarine. Set mixture aside.
2. While garlic is roasting, add warm milk, 3 tablespoons melted margarine, sugar, salt, egg and egg substitute, whole wheat and white flours to bread machine pan (in that order, or in the order suggested by the manufacturer). Make a well in the flour and add the yeast into the well.
3. Set the bread machine to DOUGH cycle (about 1 hour and 40 minutes) and press START.
4. When dough is ready, roll it out onto a lightly floured, flat surface (a sheet of wax paper works well) into a rectangle about 10x15 inches. Spread the garlic mixture evenly over the top of the rectangle. Cut the rectangle lengthwise into seven 2-inch-long strips. Fold each piece over to make a pocket (the garlic mixture will be in the middle). Set the rolls in a 9x13-inch pan coated with canola cooking spray. Cover pan with a clean kitchen towel and let rise in a warm place until double in size (about 30-40 minutes).
5. Bake rolls until golden brown on top (about 18-20 minutes). Enjoy!
Per serving (one roll): 125 calories, 4.5 g protein, 21 g carbohydrate, 3 g fat (0.6 g saturated fat, 1.1 g monounsaturated fat, 1 g polyunsaturated fat), 15 mg cholesterol, 2 g fiber, 186 mg sodium. Calories from fat: 21%.
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Last Editorial Review: 2/14/2006