2 cups whole milk
½ cup + 1 Tbs sugar, divided
1/3 cup (5 1/3 Tbs) butter
2 tsp kosher salt
2 pkg active dry yeast (or 4 ½ tsp)
2/3 cup warm water
8-9 cups all-purpose flour
3 beaten eggs
Melted butter (about 4 Tbs)
Combine milk, ½ cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm.
While the milk mixture is cooling, dissolve the yeast and 1 Tbs sugar in warm water. Let stand about 10 minutes.
In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs.
Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
Grease large baking sheets, or line with parchment paper or silicon mats.
Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Roll each dough half into a circle and cut into 12 wedges. Cut a ½” slit in the wide end of the wedge, separate slightly and roll into crescent shapes and place on prepared pans.
Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go, preheat oven to 375°F.
Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Brush lightly with melted butter.
Yield: 24 rolls
**To prebake for serving another day: Bake rolls on a large baking sheet lined with parchment paper. Bake for 10-12 minutes, or until rolls just barely begin to brown. Remove from oven. Cool. Place in Ziploc freezer bags. Freeze.
On serving day: Place frozen rolls on a baking sheet, bake for about 7-10 minutes, or until hot and golden brown. Brush tops with butter.
Adapted from Our Best Bites