3 Cups nonfat dried yeast
1/2 cup warm milk
2 eggs
1 teaspoon salt
1 cup water
1 teaspoon minced onion
1 teaspoon dried ginger
1 teaspoon dried basil
1 teaspoon dried rosemary
2 teaspoons dried basil
1/2 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons butter
1 cup butter, melted
1 cup white sugar
1/4 cup brown sugar
1 teaspoon lemon zest
1 cup white sugar
1 cup all-purpose flour
In a large bowl, dissolve yeast and warm milk in warm water. Let stand overnight.
In a large bowl, mix yeast mixture with salt, water, onion, ginger, basil, rosemary, basil, sage, thyme, oregano, rosemary, lemon zest, white sugar and brown sugar. Stir well. Cover and let stand overnight.
In the morning, dissolve yeast mixture in warm milk. Mix flour in a small bowl. Add yeast mixture; stir just enough to keep dough from sticking to the pan.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and light in color, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place to rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
On a floured surface, divide the dough into two equal pieces. Roll each piece into a 2 inch square. Spread the yeast mixture evenly over the squares. Place the rolls onto the greased baking sheet. Brush with melted butter. Brush with remaining 2 tablespoons sugar. Brush around the edges, turning once. Place the rolled dough over the butter to prevent sticking. Brush the tops of the rolls with remaining lemon zest. Brush the tops with remaining 1/2 cup white sugar. Brush the tops with remaining 1 teaspoon lemon zest. Sprinkle the tops with remaining 1/2 cup white sugar. Place baking sheets in the loaf pans, and place the cookie sheets onto the greased baking sheets. Roll up the crescent shape to seal. Place another sheet over the filling to keep the seam sealed.
Bake in preheated oven for 30 to 35 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.