Homemade Crescent Rolls

Directions

1. Place the flour, sugar, yeast, and salt in a large mixing bowl and whisk to combine.
2. Cut in the butter with a pastry blender or two knives until only pea-sized pieces remain.
3. Whisk the milk, water, and egg together in a small bowl and add to the flour/butter mixture.
4. Stir together until the dough gathers itself into a ball.
5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
6. Dust the work surface with flour, and roll the dough out to a rough rectangle shape about 1/2 inch thick.
7. Fold the dough into thirds like a letter.
8. Turn 90 degrees, and fold again. (this created the “layers” of the crescent roll)
9. Repeat about 3x.
10. Divide the dough into 3 equal portions.
11. Roll each portion out into a long rectangle, about 1/8 inch thick, 16 inches long, and 5 inches wide.
12. Cut the dough into skinny triangles, and roll each triangle starting at the wide end and tucking the pointy end under the roll.
13. Place the crescents on a parchment lined baking sheet and bake at 400 for 10 minutes or until puffed and golden.
14. Enjoy!
15. This will give you lots of dough. I use only 1/3 for one breakfast casserole for reference. If you have extra- wrap in plastic wrap and it will keep in the refrigerator for 3 days or you can freeze for up to a month.