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Active dry yeast
Melted unsalted butter
Combine the milk and sugar in a small bowl. Sprinkle the yeast over the top and then leave it for five minutes or until it’s foamy.
Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the softened butter, egg, salt, and two cups of flour. Mix until the batter is smooth.
With the mixer running, slowly add the rest of the flour until the dough forms a soft ball. Increase the mixer speed to high so that the dough hook can knead the dough.
After about two to three minutes, the dough should be tacky but not sticky. If it’s sticky, add a small amount of flour in batches until the dough is no longer sticky.
Place the dough in a greased bowl and turn to coat it. Cover the bowl with a dish towel and leave it in a warm spot to rise until it’s doubled its size. This usually takes about 45 to 60 minutes.
When the dough is doubled in size, gently punch it down to deflate it and then let it rest while you prepare the baking sheets.
Turn the dough out onto a work surface and roll it out to a 12×8” rectangle that is ½” thick.
Cut the dough into approximately 24 to 30 squares. Place them on the prepared baking sheets, cover them with a dishtowel, and leave them to rise for 45 to 60 minutes or until doubled in size.
Once the rolls have doubled in size, remove the towel and bake them for 12 to 15 minutes at 350°F or until they are golden brown.
Cheddar Bay Biscuits
Homemade Crescent Rolls