Ingredients
For the Dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
½ cup warm milk (about 110°F)
¼ cup unsalted butter, softened
2 large eggs
1 tsp salt
For Brushing:
2 tbsp melted butter (for brushing the rolls before baking)
1 tbsp melted butter (for brushing after baking)
Instructions
Prepare the Dough:
In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt.
Add the yeast mixture, softened butter, and eggs to the dry ingredients. Mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes (or use a stand mixer with a dough hook for 5 minutes) until it’s smooth and elastic.
Let the Dough Rise:
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 to 1 ½ hours, or until doubled in size.
Shape the Crescent Rolls:
Punch down the dough and roll it out into a large circle (about ¼ inch thick).
Use a pizza cutter or knife to divide the circle into 12 equal wedges (like slicing a pizza).
Starting from the wide end, roll each wedge toward the narrow point to form the crescent shape.
Place the rolls on a parchment-lined baking sheet, ensuring the tip of each roll is tucked underneath.
Second Rise:
Cover the rolls loosely with plastic wrap or a damp towel and let them rise for another 30–45 minutes until puffy.
Bake the Rolls:
Preheat your oven to 375°F (190°C).
Brush the tops of the rolls with melted butter.
Bake for 12–15 minutes, or until golden brown.
Finish and Serve:
Remove from the oven and immediately brush with more melted butter for an extra soft and glossy finish.
Serve warm and enjoy your buttery, flaky crescents!