Amazing Crescent Rolls
1/3 cup warm water, 110-115 degrees
2 1/4 tsp active dry yeast
1/3 cup + 1/4 tsp granulated sugar, divided
1 1/3 cups whole milk, warmed to 110-115 degrees
3/4 cup salted butter, at room temp, divided
1 large egg, at room temp
1 1/2 tsp salt
4 1/2 cups flour
Measure out warm water into a liquid measuring cup, then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved. Let rest 5-10 minutes until mixture is foamy. Pour yeast mixture into the bowl of an electric mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tblsp butter, egg and salt. Blend mixture until combined. Add in 2 cups flour and mix until well combined. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups lfour and mix until dough is smooth and elastic, about 4-5 minutes. Dough should be slightly sticky when touched. transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across keeping an even thickness. Spread each circle of dough evenly with about 2 Tblspd butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges, using a pizza cutter. Roll each wedge up, beginning on wide edge. Transfer rolls to a buttered 10x15 inch cookie sheet or jello roll pan. Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. During the last 10 minutes of rising, preheat oven to 375.
Remove plastic wrap and bake rolls in preheated oven for 15-19 minutes until golden brown. Remove from oven and brush with remaining 3 Tblsp butter. EnJOY!
