Buttery Crescent Rolls
"I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. —Kelly Kirby, Westville, Nova Scotia..."
INGREDIENTS
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1 tablespoon active dry yeast
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1 teaspoon plus 1/3 cup sugar
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1/2 cup warm water (110° to 115°)
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1/2 cup butter, softened
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1/2 cup warm 2% milk (110° to 115°)
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1 large egg
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3/4 teaspoon salt
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4 cups all-purpose flour
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