Golden Crescent Rolls are a delightful twist on traditional dinner rolls, offering a buttery and flaky texture that's perfect for any occasion.
Combine the yeast and warm water in a small bowl and let it sit until foamy.
Ensure the water is warm, not hot, to avoid killing the yeast.
In a large bowl, mix the milk, eggs, sugar, and salt until well combined.
Whisking thoroughly ensures even distribution of ingredients.
Add the yeast mixture to the wet ingredients and stir.
Mix gently to avoid deflating the yeast.
Gradually add the flour to the wet mixture, stirring until a dough forms.
Add the flour in increments to prevent lumps.
Knead the dough on a floured surface until smooth and elastic.
Kneading develops the gluten for a better texture.
Cover the dough and let it rise in a warm place until doubled in size.
Cover with a damp cloth to prevent drying out.
Divide the dough in half and roll each portion into a circle about 1/4 inch thick.
Use a rolling pin for even thickness.
Cut each circle into 8 wedges and roll each wedge from the wide end to the point.
Roll gently to maintain the airy texture.
Place the rolls on a baking sheet lined with parchment paper and let them rise until doubled.
Leave enough space between rolls to allow for expansion.
Bake in a preheated oven at 375°F for 12-15 minutes until golden brown.
Rotate the baking sheet halfway through for even baking.
Serve the rolls warm with butter or your favorite spread.
Warm rolls taste best and enhance the buttery flavor.
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