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EASY Make Ahead Crescent Rolls Recipe makes 24 Crescent Rolls or two large Crescent Sheets
1 Tablespoon Instant or Active Dry Yeast
1 Teaspoon Sugar + 1/3 Cup Sugar, divided
1/2 Cup Warm Water, 110-115F
1/2 Cup Warm Milk, 110-115F
1/2 Cup Melted Butter, cooled
3/4 Teaspoon Table Salt
1 Large slightly beaten Egg, room temperature
4 Cups, 480 grams, AP Flour

Dissolve Yeast and 1 Tsp Sugar in warm water in a large bowl or bowl of stand mixer. Let stand 5 minutes if using Active yeast.
Add Butter, Milk, Egg, Salt, the remaining 1/3 Cup Sugar, and 2 cups Flour.
Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn out on floured surface and hand knead for 6-8 minutes, until smooth and elastic, or knead in stand mixer.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place (85 degrees) for 1-2 hours until doubled.

Punch down dough; Turn onto a lightly floured surface. Divide in half. Roll each portion into a 12-inch circle. Cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 inches apart on parchment-lined baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30-45 minutes.

Brush with Egg Wash, optional.
Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire rack to cool.

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