Step 1

Combine water and yeast in the stand mixer bowl and let sit for about five minutes or until yeast dissolves. If you don't have a stand mixer and are making it by hand, put them in a large bowl.

Step 2

Meanwhile, combine milk, butter, sugar, and salt in a microwave-safe medium bowl and microwave for about a minute. Stir until the butter and sugar melt. If the mixture gets too hot, let it cool to lukewarm so it doesn't kill the yeast.

Step 3

Pour the butter mixture into the large bowl or stand mixer. Thoroughly mix (it should be lukewarm) and whisk in the eggs.

Step 4

Gradually add about 3¾ cups of flour and continue mixing the dough on low, adding just enough flour to form a soft dough.

Step 5

If mixing by hand, remove the dough and place it on a lightly floured surface. Knead for 6-8 minutes.

Step 6

Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm place for 1½-2 hours or until doubled. Punch the dough down.

Step 7

Lightly flour your work surface and divide the dough in half. Form a ball with each half, roll them into 12-inch rounds, and cut them into 16 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.

Step 8

Spray the baking sheet pan with oil or butter, then place crescent rolls on the oiled pan ½-1” apart. Cover lightly with a kitchen towel and let rise for about 30 minutes or until the dough is puffy.

Step 9

Preheat oven to 400℉. Brush crescent rolls with butter. Place in the oven and bake until golden brown, 12-14 minutes.

Step 10

Serve warm with remaining butter if desired.