Crescent roll recipe

Milk: Milk is the liquid in this recipe and adds moisture and more of a creamy flavor than water would create. You will warm up your milk slightly so that the yeast and sugar can dissolve! Sugar: A bit of sugar adds just a slight sweetness to the crescent rolls and also feeds the yeast so these can puff up slightly. Yeast: Yeast is needed to help the dough rise and it also adds that classic bread flavor to these crescent rolls. Butter: I used unsalted butter, but you can use salted and add a tiny bit less salt to the flour. Egg: One egg Flour: All purpose flour works well here. Don’t forget to add a pinch of salt! Half & Half: I like to brush the tops of these with some half and half to get a nice golden color!