1 packet (2 1/4 tsp) active dry yeast 1 cup warm milk (110°F) 1/4 cup granulated sugar 1/3 cup unsalted butter, softened 1 tsp salt 2 large eggs 3 1/2 cups all-purpose flour 2 tbsp melted butter (for brushing)
You only need basic baking staples to make fluffy crescent rolls that beat any store-bought version in taste and texture.
Activate yeast in warm milk with sugar. Mix in flour, eggs, butter, and salt. Knead until smooth, then let the dough rise.
Roll dough into a circle, cut into triangles, and roll from wide end to tip to shape. Let rise again for perfect puff.
Bake at 375°F until golden brown. Brush with melted butter straight from the oven for a rich, glossy finish.
Serve warm with jam, honey, or plain. Store leftovers in an airtight container and reheat gently to enjoy the softness again.