Crescent Rolls
| Warm the water and milk to 110°F | |||||||||
| Line 2 baking sheets with parchment | |||||||||
| 1 packet (2 1/4 tsp) active dry yeast | stir together, stand 5 to 10 min until foamy | beat in | mix in to a soft dough, knead 6 to 8 min until smooth | cover and rise in a greased bowl about 1 hr, until doubled | punch down, halve, roll each into a 12-in circle, cut each into 12 wedges | roll up from the wide end, set point down 2 in apart, curve into crescents | cover and rise about 30 min, until doubled | bake 375°F 10 to 12 min, until golden | brush warm rolls with |
| 1/2 cup warm water | |||||||||
| 1/3 cup sugar | |||||||||
| 1/2 cup warm milk | |||||||||
| 1/2 cup unsalted butter, softened | |||||||||
| 1 large egg, room temperature | |||||||||
| 1 tsp salt | |||||||||
| 4 cups all-purpose flour, plus more for dusting | |||||||||
| 2 Tbsp unsalted butter, melted | |||||||||
