Crescent Rolls

Instructions

1. Heat the milk, butter, and sugar in a small saucepan or in the microwave until the butter is mostly melted and the mixture is warm (about 110 degrees), about 1 1/2 minutes. Whisk to dissolve sugar. Beat the eggs lightly in a medium bowl; add about 1/3 of the warm milk mixture to eggs, whisking to combine. When bottom of bowl feels warm, add remaining milk mixture, whisking to combine.

2. Combine the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the milk-egg mixture in a steady stream. Continue mixing on low until a loose, shiny dough forms (you may also see satiny webs as the dough moves around the bowl), about 1 minute. Increase the speed to medium and beat 1 minutes; add salt slowly and continue beating until stronger webs form, about 3 minutes longer. The dough will remain loose instead of forming a cohesive mass. Transfer the dough to a large lightly oiled bowl, cover with plastic wrap, and place in a warm, draft-free spot until the dough doubles in bulk and the surface feels tacky, about 3 hours.

3. Line a rimmed baking sheet with plastic wrap. Turn the dough onto baking sheet and form into a loose rectangle. Cover with another sheet of plastic wrap and refrigerate overnight.