Buttery Sage Crescent Rolls

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These flavorful rolls can be made a day ahead of time and enjoyed at your Thanksgiving feast.

Excerpted from The Baker's Catalogue, ©2006 The King Arthur Flour Company, Inc. All Rights Reserved.

SERVINGS
36

INGREDIENTS
1 cup warm water
1 tablespoon granulated sugar
1 tablespoon active dry yeast
1 cup warm milk
1 stick softened butter or margarine
2 large eggs, beaten
1 tablespoon dried sage
1 tablespoon salt
9 cups (approx.) unbleached all-purpose flour
2 tablespoons melted butter (to rub on the dough before rising)
1/2 cup melted butter (to brush on the crescents)

PREPARATION

1. Dissolve the sugar and yeast in the water. Add 1/2 cup all-purpose flour. Let this sit for 10 minutes, to give the yeast a chance to get going.

2. Add the milk, butter, eggs, sage, and salt. Stir well. The butter will be lumpy; don't worry, as the lumps will get broken up in the kneading process. Add the flour a cup at a time, until the dough has formed a shaggy mass.

3. Turn the dough out onto a lightly floured counter. Knead the dough, adding more flour as needed, until the dough has formed a smooth and satiny ball. Put the dough into a bowl and coat with 2 tablespoons melted butter. Cover the bowl with a damp towel or plastic wrap. Let the dough rise until it has doubled in bulk, about 1 1/2 hours.

4. Punch the dough down and knead it to expel any air bubbles. Divide the dough in half. Roll one piece of the dough into a circle 1/4" thick and 9" in diameter. Cut dough into 9 triangles (as if you were cutting a pie).

5. Roll each triangle into a crescent shape, starting with the curved side and rolling toward the point. Place the crescents on a parchment-lined or greased baking sheet. Make sure that the tip of the crescent is pinched well to attach it to the roll and that it is underneath the roll. Curve the ends to form a gentle C-shape. Repeat with the remaining triangles. Brush the completed rolls with melted butter. Roll out, cut, and form the second half of the dough.

6. Cover the crescents with a damp towel and let them rise for 25 to 35 minutes, or until puffy but not quite doubled in size. Preheat the oven to 350 degrees F. Bake the crescents for about 20 minutes, or until golden brown.

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