Ingredients
Method
Activate the Yeast
- In a small bowl, pour warm milk and sprinkle the active dry yeast over it. Add a pinch of sugar from the measured amount. Wait for 5–10 minutes until frothy.
Combine Dry Ingredients
- In a large bowl, whisk together flour, sugar, and salt until even.
Add Wet Ingredients
- Make a well in the flour. Add melted butter, water, egg, and the frothy yeast mixture.
Mix and Knead
- Mix until a dough forms. Turn onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
First Rise
- Place dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled.
Shape the Crescents
- Roll the dough into a large circle, cut into 8–12 triangles, and roll each triangle from the wide end toward the tip.
Second Rise
- Place rolls on a baking sheet, cover, and let rise for another 30 minutes.
Bake
- Preheat oven to 375°F (190°C). Bake for 15–20 minutes until golden brown.
Cool and Finish
- Remove from oven and optionally brush with melted butter.
Notes
Store cooled rolls in an airtight container for up to 3 days. For freezing, wrap tightly to prevent freezer burn.