1 stick unsalted butter
1 cup milk
1/4 cup sugar
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.