These crescent rolls are super flaky and buttery, the perfect addition to any meal.
Ingredients
- 2 1/4 teaspoonsactive dry yeast
- 1/4 cupwarm water (100°F-110°F)
- 1 cupmilk, lukewarm
- 1/4 cupbutter, softened
- 2 tablespoonssugar
- 1 teaspoonsalt
- 4 cupsall-purpose flour
- 1/2 cupbutter, softened
Instructions
- 1
In a small bowl, dissolve the yeast in the warm water and let sit for 5 to 10 minutes.
- 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.
- 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
Place the dough in a lightly greased bowl, cover, and let rise for 1 hour.
- 5
Punch down the dough and roll it out into a 12" x 18" rectangle on a lightly floured surface.
- 6
Spread the 1/2 cup softened butter evenly over the dough, then fold the dough in half lengthwise.
- 7
Cut the dough into 12 equal wedges. Roll each wedge up from the wide end to the point.
- 8
Place the rolls, point-side down, on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
- 9
Preheat the oven to 400°F.
- 10
Bake the rolls for 12 to 15 minutes, until golden brown.
- 11
Remove from the oven and serve warm.