Flaky, Buttery Crescent Rolls: The Best of Both Worlds

Method

1. 1

   In a small bowl, dissolve the yeast in the warm water and let sit for 5 to 10 minutes.

   2 1/4 teaspoons active dry yeast1/4 cup warm water (100°F-110°F)
2. 2

   In a medium-sized bowl, combine the lukewarm milk, 1/4 cup softened butter, sugar, and salt. Add the dissolved yeast and stir to combine.

   2 1/4 teaspoons active dry yeast1 cup milk, lukewarm1/4 cup butter, softened2 tablespoons sugar1 teaspoon salt1/2 cup butter, softened
3. 3

   Add the flour and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic.

   4 cups all-purpose flour
4. 4

   Place the dough in a lightly greased bowl, cover, and let rise for 1 hour.

5. 5

   Punch down the dough and roll it out into a 12" x 18" rectangle on a lightly floured surface.

6. 6

   Spread the 1/2 cup softened butter evenly over the dough, then fold the dough in half lengthwise.

   1/4 cup butter, softened1/2 cup butter, softened
7. 7

   Cut the dough into 12 equal wedges. Roll each wedge up from the wide end to the point.

8. 8

   Place the rolls, point-side down, on a parchment-lined baking sheet. Cover and let rise for 30 minutes.

9. 9

   Preheat the oven to 400°F.

10. 10

    Bake the rolls for 12 to 15 minutes, until golden brown.

11. 11

    Remove from the oven and serve warm.

    1/4 cup warm water (100°F-110°F)