1 whole head of
garlic, slice 1/4 inch off the top of the garlic head, using a butcher knife
no-trans fat margarine, (with about 8 grams of fat per tablespoon) melted, divided
low-fat milk, warmed to around 110 degrees plus 3 tablespoons
1 1/2 tablespoons
egg substitute, (or 1 egg white)
1 1/4 cups
whole wheat pastry flour
1 1/2 cups
unbleached white flour
active dry yeast
- 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.
- 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.
- Set the bread machine to DOUGH cycle (about 1 hour and 40 minutes) and press START.
- 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).
- Bake rolls until golden brown on top (about 18-20 minutes). Enjoy!
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