Place warm water into bowl and whisk in yeast. Set aside.

Place room temperature water into bowl of stand mixer, stir in sugar and salt. Whisk in yolks and oil. Add flour, pour in yeast mixture and mix until smooth and elastic, about 12 - 15 mins.

Cover and let rise until doubled in size (about 1 hour)

While dough is rising, heat olive oil in sauté pan and cook onion until just beginning to caramelize. Add sage, stir to combine. Season with salt & pepper and set aside to cool.

When dough has doubled in size, punch down and divide into 12 equal pieces. On a well-floured surface, roll each piece into a square approximately 3" x 3". (Mine are never perfectly square)

Brush with egg wash, place approximately 1 tablespoon of filling in the center and fold over to form a triangle. Press to seal and remove air inside (like you would when making ravioli)

Place on a parchment lined baking sheet, brush egg wash on top and place a small sage leaf in the center of roll (optional). Lightly brush sage leaf with egg wash to adhere to bread.

Let rise until almost doubled in size. Bake at 375 for 18 - 20 minutes.