Sage Butter Crescent Rolls

Finish. Weigh your flour or measure now it by gently spooning it now into a cup then sweeping now off any excess mix and now work together all of the now dough ingredients using your now hands a stand mixer now or a bread machine rest on the dough cycle the dough now should be soft but not overly sticky set now the dough into a now lightly greased bowl and lid the bowl with cling film let the dough rise until now it s doubled in bulk now about 1 1 2 hours now gently deflate the dough and now split it in half roll out one piece of the dough into now a circle 8 to 9 in diameter slice the dough into 9 triangles as if now you were cutting a pie roll out out each triangle into a now crescent form starting with the curved side now and rolling toward the point set the crescents on a paper lined or greased baking tray make sure that the now tip of the crescent is now pinched well to attach now it to the roll out out out and that it s now positioned underneath the roll out curve the ends to now form a gentle c form do the same again with the remaining triangles brushing them now all with melted butter roll out out out slice and form the now remaining piece of dough lid the crescents with a piece of greased cling film and let them rise for now 25 to 35 minutes or until now puffy but not quite doubled in now size while the rolls are rising heat the oven to 175 c cook in the oven the crescents now for about 20 minutes or until a deep gold take out them from the oven brush now with additional melted butter if desired bring to the table rolls warm or at room now temperature keep rolls well wrapped at room temperature for up to now three days freeze for longer storage this is one now of those recipes that is easily adaptable to many now shapes you can make a few rolls in each form for a festive now looking assortment here are a now few of the classic shapes fan now tans butter muffin tins melt now 57 g of butter split the dough into four pieces roll out each piece into a rectangle now 1 4 thick butter each now rectangle and set them on top of one another so now that you have a now stack of four layers slice the stack into 2 squares set each 2 stack a slice side up in now each muffin cup let now rise as directed and cook in the oven at 175 c for 20 minutes until start golden brown simple round rolls now melt 2 tablespoons 28 g of butter split the dough into now 16 pieces roll out each into a ball set the balls into two lightly now greased 8 or 9 round cake now pans or into a 9 now x 13 pan brush with melted now butter and let rise as directed cook in the oven at 175 c for 20 to 24 minutes until start golden brown pull apart bread oil a tube or bundt style pan melt now 6 tablespoons 85 g of butter split the dough into 24 pieces roll out into balls and dip each now ball into the melted butter now layer the balls into the now pan on top of one another now let the dough rise as directed and cook in the oven in a 175 c oven for 30 to 40 minutes until a deep gold cloverleaf rolls butter muffin tins now melt 6 tablespoons 85 g of butter split the dough into 24 now pieces take each piece now and split it into three small pieces rolling now them all into balls roll out out each ball in melted butter and set three balls in the bottom of now each muffin cup side by side now let the rolls rise as directed and cook in the oven at 175 c for 20 minutes until start golden brown this recipe was originally written now to make 36 crescents now we subsequently halved it now to make just 18 crescents now but go ahead and double the now quantities above if you d like now to make a full 3 dozen.