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1
Saute onions in olive oil until soft, but not brown.
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2
Set aside and cool.
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3
In a large bowl, stir yeast into water to soften.
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4
Add milk, shortening, honey, salt, 2 cups flour and cooled onions.
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5
Beat vigorously for two minutes.
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6
Whisk sage and whole wheat flour together and add to onion mixture.
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7
Stir to incorporate.
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8
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
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9
Turn dough out onto a floured work surface.
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10
Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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11
Put dough into an oiled bowl.
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12
Turn to coat the entire ball of dough with oil.
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13
Cover with a tightly woven towel and let rise until doubled, about one hour.
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14
Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot.
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15
Place about three inches apart on parchment-lined baking sheets.
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16
(These knotted rolls are also attractive if placed into well-greased muffin pans.)
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17
Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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18
About 10 minutes before baking, preheat oven to 400 degrees.
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19
Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees.
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20
Immediately remove rolls from baking sheets and cool on a rack.
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21
For a shiny, soft crust, brush the tops of the rolls with olive oil.
