These fluffy, tender crescent rolls give the canned version a run for their money—the buttery and flaky pull-apart layers are magical. Dare you to have just one!
Ingredients
1/4 cup (46g) warm water, about 110°F
1/4-ounce package (7g) active dry yeast
2 tablespoons plus 1/4 teaspoon sugar, divided
2 3/4 cups (372g) all-purpose flour, plus more for dusting
2 1/4 teaspoons (7g) kosher salt
2 sticks (226g) unsalted butter, cold, divided
1/2 cup (107g) whole milk, at room temperature, plus more for brushing
1 large egg, at room temperature, well beaten
Neutral oil, for greasing the bowl
2 tablespoons unsalted butter, melted (optional)
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