1 tablespoon active dry yeast ▢1 teaspoon sugar ▢½ cup warm water ▢½ cup butter softened ▢½ cup warm milk ▢1 large egg ▢⅓ cup sugar ▢¾ teaspoon salt ▢4 cups all-purpose flour ▢2 tablespoons butter melted

Step : 1

Warm water should be used to dissolve the yeast and 1 teaspoon of sugar in a large basin or the bowl of a stand mixer. Five to ten minutes, or until frothy and bubbly.

Step : 2 

The yeast mixture should be supplemented with the remaining 1/3 cup sugar, butter, tepid milk, egg, and salt.

Step : 3

Coat the dough with oil. Cover and allow to rise until doubled in a heated location. By gradually incorporating 1/4 cup of additional flour, create a dough that is tender and separates from the bowl's sides. 

Step : 4

Incorporate kneading motion until elastic and smooth, approximately 6-8 minutes. Cover and allow the dough to rise in a greased basin for approximately one hour, or until it has doubled in size.

Step : 5

Once the dough has risen, compact it with a light pressure and portion it into two spheres. Roll each ball into a circle that is approximately 12 inches in width, then use a pizza cutter to divide each circle into twelve segments.

Step : 6

Beginning at the broad end, roll each dough wedge into a crescent shape. Cover and place on a baking sheet lined with parchment paper or mildly greased paper; allow to rise for 30 to 60 minutes, or until doubled.

Step : 7

Prior to working on the dough, preheat the oven to 350°F. Bake for ten to twelve minutes, or until golden brown. Transfer to a baking sheet and drizzle with the melted butter. Keep toasty.

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