Crescent Rolls

Proof the yeast:

Mix 1/4 cup warm water with 1 package yeast + 1 tsp sugar + 1 tsp flour in a small bowl. Let sit until yeast is bubbly.

Mix dough:

In a stand mixer or large bowl, combine:

• 1 stick butter (softened)

• 1 cup sour cream

• 2/3 cup heavy cream

• 3 eggs

• 1 tbsp salt

• 1/4 cup sugar

• 1 cup water

• About 5 cups bread flour

1. Mix until well combined, and continue mixing (or knead by hand), and adding additional flour until you have a smooth, stretchy, and slightly sticky dough.

2. In the large mixing bowl, cover the dough and let rest in a warm spot until roughly doubled in size.

3. Melt remaining stick of butter

4. Turn out dough onto a floured surface and divide into two halves. (Proceed with next steps for each half)

5. Roll out into a rectangle until roughly 1/2 inch thick.

6. Brush entire surface with melted butter

7. With a bench scraper or knife, cut dough into long triangles (split rectangle in half the long way first for smaller rolls).

8. Grab each segment by the short end, and flip/fling the long end around to roll up (butter side IN)

9. Place roughly 1.5 inches apart on a baking sheet

10. Repeat process with the other half of dough

11. Cover rolls with a flour sack towel, and let rise until roughly doubled in size. Also, turn on oven to 350°

12. Bake at 350° degrees (Fahrenheit) for 20 minutes or until lightly golden brown