Bread Makin' Weather

It's a snow day! These are my favorite days to bake bread. The house can get all steamy hot and it won't matter, the smell of bread baking is completely cozy, and then you get to eat it!

I used to make this recipe for Butter Crescent Rolls all the time when I first got married, and then it got shoved away in the cookbook pile and mostly forgotten until Thanksgiving this year. I made two kinds of rolls and these got eaten first. Some people going back for fourths and fifths!

They are light, buttery and deceptively easy to make. You should probably make extra. :)

Butter Crescent Rolls

1 tablespoon yeast
1/3 cup warm water
1/2 cup milk
1 teaspoon salt
1/4 cup sugar
1 egg
2 and 1/4 cups flour
butter, softened

~Dissolve the yeast in the warm water and let it sit until frothy. (About 10 minutes.)
~Microwave the milk until warm, but not hot.
~Stir in the salt, sugar and egg.
~Add the milk mixture to the yeast mixture.
~Stir in enough flour for a soft dough. The dough will be sticky.
~Cover bowl with plastic wrap and raise until doubled.
~Flour your cutting board/counter. Divide dough in half, put one half on the floured surface, flour the top as well and roll out dough into a circle.
~Brush the circle generously with soft butter.
~Use a pizza cutter or sharp knife to cut the circle into 8 wedges. Roll each wedge from the wide edge at the top down to the point.
~Place the rolls on a baking sheet forming a crescent shape with the point underneath (this keeps it from unrolling while it rises). Space them about an inch apart.
~Repeat the rolling and cutting steps with the second half of the dough. You will have 16 rolls.
~Cover rolls with plastic wrap and let raise until double.
~In the meantime, preheat your oven to 400 degrees.
~When rolls have doubled, bake for 15 minutes or until golden brown.