buttery crescent rolls

Somehow whenever I’m stressed, baking seems to be the best way to release all of my pent-up emotions. Last week when I was waiting on pins and needles to hear back about my new job, I decided to whip up some crescent rolls (you know, just 4 dozen or so) to calm my nerves. It worked (at least temporarily)! I had seen these rolls pinned a million times on Pinterest, and decided to give them a shot. They gave my Kitchenaid a bit of a workout, with all the flour, but they ended up being soft and buttery and delicious! Geoff ate a few, and then turned to me and said, “These are good.” I said, “I know!” and he said, “No, I mean they’re REALLY good.” So they definitely have the Geoff stamp of approval!

Buttery Crescent Rolls
adapted from How Does She?

1 1/2 cups of milk
1/2 cup butter, cut into pieces, plus 1 cup melted butter
3/4 cup, plus 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour

In a measuring cup, dissolve 2 tablespoons yeast and 1 tablespoon of sugar in 2 cups of warm water. Let sit until yeast has proofed and is bubbly. Heat 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter in a microwave safe bowl for about 2 minutes. Stir in order to melt remaining lumps of butter. Add to a stand mixer bowl (or use a large mixing bowl) and mix in 1-2 cups of flour. Add 1 egg and 1 Tablespoon of salt. Add the yeast mixture to the milk mixture, and mix. Gradually add remaining flour, 2 cups at a time, mixing between each addition. Be careful not to over-flour the dough. It is ready when it cleans the sides of the bowl and is slightly sticky to the touch. Smooth the dough into a ball, and place in a lightly sprayed bowl. Cover with plastic wrap and let rise until doubled, 1-2 hours.

Prepare baking sheets by spraying with cooking spray. Punch down dough and separate into four equal-sized balls. Roll each ball out into a circle on a floured countertop, about 1/4 inch thick. Cut each circle into 12 wedges, then roll up each wedge starting at the wide end to form a crescent shape. Arrange rolls 1 inch apart on baking sheets and cover with plastic wrap.

Preheat oven to 350. When the rolls have risen so that they are touching, bake sheets of rolls, one at a time, for 10-15 minutes, or until lightly browned. Serve warm with butter and jam, and enjoy!