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1
Preheat oven to 400 degrees.
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2
Wrap the garlic head in a piece of aluminum foil, and roast it until the garlic cloves are soft, 30 to 40 minutes.
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3
When garlic head is cool enough to handle, squeeze out the soft garlic from each pod.
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4
Place the soft garlic in a small bowl, and stir until a puree forms.
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5
Finely chop the large sage leaves, and stir them into the garlic puree; set the filling aside.
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6
Place 1/2 cup warm milk in a small bowl, and sprinkle the yeast over the top.
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7
Set aside to dissolve, about 5 minutes.
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8
Pour the remaining 3/4 cup milk into a medium saucepan, set over medium-high heat, and bring just to a boil.
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9
Cut 6 tablespoons butter into small pieces.
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10
Remove the pan from the heat, and stir in the butter pieces, the sugar, and the salt.
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11
Stir until the butter has completely melted.
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12
Set pan aside.
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13
Place 4 1/2 cups flour in the bowl of an electric mixer.
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14
Using your hand, make a well in the center of the flour.
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15
Place the yeast mixture, the butter mixture, and the eggs in the well.
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16
Fit the mixer with the dough hook, and, with the machine on low speed, blend just until the mixture starts to come together, about 2 minutes.
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17
Transfer the dough to a lightly floured surface.
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18
Knead until the dough becomes soft and smooth and is no longer sticky, 5 to 10 minutes, adding the remaining cup flour as needed.
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19
Lightly butter a bowl and an 11-by-17-inch baking pan.
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20
Place the dough in the buttered bowl.
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21
Turn the dough so that it is lightly coated with butter, and cover dough with a clean kitchen towel.
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22
Let dough rise in a warm place until doubled in size, about 1 1/2 hours.
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23
Punch down dough, and let rest 10 minutes.
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24
Melt the remaining 4 tablespoons butter.
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25
Divide the dough in half.
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26
Roll out one piece on a lightly floured surface, keeping the second piece covered, forming a 10-by-12-inch rectangle; trim the edges as needed.
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27
Cut each rectangle lengthwise into five 2-inch-wide strips.
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28
Cut each strip into three 4-inch-long rectangles.
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29
Working with one rectangle at a time, brush half of it with melted butter, and spread about 1/8 teaspoon garlic-sage filling in a thin layer over the melted butter.
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30
Fold rectangle in half, leaving a 1/2-inch overhang at the bottom.
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31
Transfer the roll to the prepared baking pan.
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32
Repeat forming and making rolls, arranging them on the baking pan so they overlap slightly.
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33
Roll out remaining half of covered dough, and form remaining rolls.
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34
Cover the baking pan with a clean kitchen towel.
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35
Let the rolls proof in a warm place until they have doubled in size, about 30 minutes.
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36
Brush the top of each roll with melted butter and arrange 3 sage leaves on top.
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37
Bake rolls until they become golden brown on the tops, 15 to 20 minutes.
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38
Serve.
