Monday, November 15, 2010


With the cooler temperatures lately, I gravitate towards the kitchen and try to feed the family nutritious sorts of "love in the samples" recipes. It seems moreso this time of year than most others. While perusing some emails, I found the daily green blog site and stumbled onto a recipe for sage crescent rolls that I iknew I needed to try with my leftover turkey carcus fixins. Can you say Yummo!

Since it was a new recipe, I cut it in half to try it out. Would you believe these are the only rolls left? Every time someone stops by, DH is saying, trying these rolls she made the other night. They are receiving grand reviews from all who have tried them. Tonight we'll be polishing them off with a root soup I made up with a turkey stock with a green salad on the side. Just enough. Here's the recipe in case you're interested.

Buttery Sage Crescent Rolls

These flavorful rolls can be made a day ahead of time and enjoyed at your Thanksgiving feast. It's excerpted from The Baker's Catalogue, ©2006 The King Arthur Flour Company, Inc. All Rights Reserved.


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)


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.

Let me know if you like them when you try it.


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