Crescent Rolls

Adjust

In a large bowl, whisk together milk, water, yeast and a sprinkle of sugar. Set aside to activate. When bubbly, whisk in sugar, egg and salt very thoroughly. Whisk in melted butter. Whisk in 3 c. flour until smooth. 

Add remaining 3 c. flour to the bowl and stir with a wooden spoon until combined. Dough will be sticky. Do not add additional flour and do not knead. 

Cover dough with towel or plastic wrap for 45 minutes to 1 hour or until almost doubled in size. 

If making crescent rolls, divide dough into two pieces. 

On a well floured surface, pat (do not roll with rolling pin) each piece of dough into a twelve inch circle. Cut into 12 slices with pizza cutter (cut into fourths, then each fourth into thirds). Starting at the wide end, roll up to the pointy end, stretching as you go and rolling tightly. 

Place on parchment lined baking sheet. You should be able to fit all 24 onto one baking sheet.

Let rise for about 45 minutes.  

Bake at 350 for 15-20 minutes. 

*If making cinnamon rolls, roll all the dough into a 12x17 inch rectangle, spread with butter, sprinkle with brown sugar and cinnamon, roll up and cut into 12 pieces.

Yield: 2 dozen crescent rolls OR 1 dozen extra large cinnamon rolls