Homemade Flaky Crescent Rolls with Flavored Butters

Measure flour accurately. Fluff it and then fill the cup. Cut excess flour with flat knife. Sift to aerate it.

Combine sugar, yeast and water well till dissolved and no lumps are seen in a large bowl. Leave it to rest for 5-10 minutes. If yeast froths and make half cup, then it's good for use, else discard and use fresh yeast.

Combine egg, salt, milk, and butter and whisk well till blended. Add this mixture to the yeast.

Add flour half cup at a time and mix with a fork. Keep adding and mixing till all the flour is used up. (Use hands, when fork won't move easily).

Knead the dough well on a floured surface for at least 10-12 minutes till it starts feeling elastic. (Initially dough may feel sticky, but avoid adding extra flour).

Grease the bowl and return the dough back to it. Seal well with cling film and refrigerate for 30 minutes.

Roll out the dough in rectangular shape on a floured surface with thickness about 1/4". Slather the butter over the dough evenly leaving the margins free of butter.

Fold one short edge up to the middle of the dough and overlap the opposite edge over the folded half. Cover the dough in cling film sealing it well and freeze it for 10 minutes.

Extreme care should be taken while rolling to avoid the dough from breaking or splitting and merging into other fold. So roll gently without pressing too hard on the dough.

After 10 minutes are done, remove dough from the freezer and repeat the above procedure of rolling, folding, and freezing up to 4 times in total. Always fold the shorter side/edge of rectangle.

After rolling and folding the dough 4 times, freeze it for 1 hour.

Roll the dough again in rectangular shape keeping it about 1/4" thick. Cut it in two halves to form two long sections. Dip a sharp knife in flour or use a pizza cutter and cut wide triangles of the strips.

With two hands, roll the triangles towards the tip making sure the roll doesn't open up.

Line a baking tray with oven proof parchment paper. Arrange the rolls on the tray. Cover with a clean kitchen napkin leave it to rest for 1 hour.

Preheat oven to 375 Deg F. Brush rolls with egg wash or melted butter.

Bake the rolls for 20 minutes or till they are golden in color. Rotate the tray midway through baking time. (I have used melted butter, but in case if you use egg wash, the tops would appear more darker in color).

Serve warm with flavored butters or with regular salted butter and coffee.