Buttery Crescent Rolls

Mix the water and milk together and microwave for about a minute. (You want it to be warm, but not hot. Heat will kill the yeast.) Pour the warm liquid into a mixer bowl; add the sugar and stir it around and let it dissolve. Then add the yeast, and then walk away and let it do its thing for 10 to 15 minutes.

When the yeast is foamy, add the egg, salt and 1/3 cup butter. Mix lightly. Add the flour 1/2 cup at a time or so until it’s all mixed in. (At this point, I let my Kitchen Aid run for 5 to 7 minutes, because why would I knead dough that a machine can knead for me?) Once all the ingredients have been mixed in, set it aside for 45 to 60 minutes so it can rise.

After the first rise, punch the dough down and separate into halves. Roll out each half on a flat surface (makes about a 12-inch circle), then spread each with half of the 1/4 cup softened butter. Slice the 12-inch round into 10 slices of bread dough to make crescents. (To roll crescents, you want to start at the outside or wide end of the bread and roll inwards.)

Place rolls, tip side down, on an ungreased cookie sheet and let them rise for another 45 to 60 minutes.

Bake at 350F until just golden brown. (Depending on the size of the crescents and the thickness of the rolls, it can take anywhere from 12 to 18 minutes to get them done.)

This dough can be used for cinnamon rolls, because it’s a sweet roll.

I’ve also sprinkled garlic over the butter before doing the crescents, and then garlic salt on top. The sweet/savory combination is delish.

If you aren’t in the mood to make crescents, you can do traditional rolls or clover-leaf rolls in muffin tins.

Really, it’s the most versatile dough of all time, and virtually foolproof.