Crescent Dinner Rolls
- ¾ c milk
½ c sugar plus ½ T extra, divided
½ egg, beaten
½ T salt
- 1 T yeast
- 1 c water, warm
4½ c all-purpose flour
½ c butter, divided plus extra (melted) butter for brushing
In a small saucepan, scald the milk. Add ¼ c butter and ½ c sugar. Butter should be "mostly" melted. Pour mixture into the bowl of a stand mixer with a dough hook attachment.
Add 1 c of the flour, salt, and egg to the milk mixture and quickly mix together. Turn to low speed to help the mixture cool down while the east develops.
In a small bowl, mix together warm water and ½ T sugar. Add the yeast and give a quick stir. Let yeast sit for 5-10 minutes or until foamy and bubbly.
Add yeast mixture to mixer. Add 3 c of flour and mix together on medium-low speed. When mixed together, slowly add in remaining flour and mix until the dough is just slightly sticky.
Scrape the dough out and into a greased bowl. Cover with plastic wrap. Let rise in a warm place until doubled in size.
Dust work surface with flour. When dough has doubled in size, cut in half. Place one of the dough halves on floured surface and roll out into a circle about ¼ inch thick. Spread 2T of softened butter evenly over the circle of dough.
Cut the dough into 12 triangles (as if cutting a pie or a pizza). Starting from the outside in, roll the dough up into a crescent shape, buttered side in.
Place on a greased baking sheet with the end of the dough tucked under the roll. Repeat with the remaining dough triangles and the other half of the dough.
Cover with a towel and place in a warm place. Let rise until almost doubled in size.
Bake at 350°F for 8-12 min. or until just golden brown on top.
Remove from the oven and immediately brush melted butter over tops of rolls.