- 1 stick unsalted butter
- 1 cup milk
- 1/4 cup sugar
- 3 eggs
- 4 cups all-purpose flour (can use some bread flour)
- 1 Tbsp. instant SAF yeast
- 2 tsp. salt
- Place butter, sugar and milk in a large, glass, 4-cup measuring cup. Microwave for several minutes until the butter is almost all melted, the sugar is dissolved, and the mixture is very hot to the touch.
- In a large bowl, whisk the eggs well. Slowly drizzle the milk into the eggs while whisking continuously. The bowl and the eggs should be warm.
- In the bowl of an electric mixer, place the flour and yeast. Turn the mixer on low to evenly distribute the yeast. With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt. Keep mixing for another three or so minutes, or until the dough starts to form strong webs as it mixes.
- Rub the inside of a very large bowl with oil. Place the finished dough in the bowl and cover with plastic wrap. Place dough in a warm, draft-free spot where it can rise. When the dough has doubled in size, sprinkle it with about 1 Tbsp. flour and punch it down.
- Refrigerate the dough until chilled. It can be kept overnight and up to 5 days.
- When you are ready to bake the rolls, sprinkle a little flour over a flat, clean surface.
- For crescent rolls, roll dough into a large circle and use a pizza cutter or knife to cut dough evenly into triangles. Start with the wide end and roll up the dough to form the crescent.
- Place rolls on a parchment lined jelly roll pan and brush with butter (if desired). Cover with a large disposable aluminum pan or a clean, plastic garbage bag and let rise until double in size. (The note in the Lion House Cookbook says they can even be left to rise for as many as 5 hours!)
- Bake at 375 degrees for about 10-15 minutes, or until the rolls are golden.
- Serve warm!
- Prep Time: 5 hours
- Cook Time: 15 mins
- Category: bread, rolls