Velvety Crescent Rolls

*I did not list the measurements for the ingredients above as there are several steps that might be a little confusing, so to avoid any confusion, I have listed the ingredients and measurements below (step-by-step how I make it at home) for mess-free instructions and perfect results!!
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1. First, melt the following ingredients over medium heat:
½ cup water
½ cup sugar
½ cup butter
And let cool. (I usually heat the water and sugar, turn off the heat, then slice the butter into it. As the butter melts, it cools the water.)

2. DISSOLVE: 1 package yeast (Fleischman’s quick rising is a plus) in ½ cup lukewarm water, then add 1 tsp sugar. (If a ‘foam’ develops after about 10 minutes, then the yeast is active – great!!)

3. ADD: 3 well beaten eggs to butter mix. (When beating the eggs, throw out any ‘tails’ that cling to the beater as it helps to improve the texture.)
Beat well.

4. ADD to yeast mix.

5. STIR together:
5 cups flour (bread flour works best)
1 tsp salt
5 tbsp gluten flour (This is optional but will give the rolls a very noticeable silky texture. If your grocery doesn’t have it, I have found it at GNC or other health food stores.)

6. COMBINE flour mixture with liquids. Mix well. It will be very sticky.

7. Using butter, grease a large bowl well.
Scrape the dough into buttered bowl.
Turn over once so both sides are buttered and cover tightly with plastic wrap. Place in a warm room to rise until the dough nearly doubles in size. (About 1 ½ to 2 hours.)

8. Soften 1 block of butter.
With well buttered hands, place dough on a lightly floured board and knead about 10-15 times (I usually reserve about 1/2 cup of flour from the 5 cups for kneading and shaping. TOO MUCH FLOUR WILL MAKE IT TOO DRY.) Divide dough into thirds. Work with 1/3 at a time and keep the other two covered to prevent drying out.

9. Melt a little butter and thinly brush it on a large cookie sheet with sides.

10. Lightly flour the board and roll out the dough into a large circle about 15”. Using the soft butter, cover the entire circle very thinly. Cut into 12ths just like a pizza. Plastic utensil works best. Starting with the wide end roll towards the point. Place on the cookie sheet point side down and then shape the two ends down like a crescent. My cookie sheet will hold 4 rows of 9. After each twelve are shaped, melt a little butter and lightly brush the rolls to keep from drying out. Cover loosely with plastic wrap and let rise in a warm room until almost doubled in size. Remove plastic wrap and bake.

BAKE: 350 degrees for 15-20 minutes. These rolls take about 17 minutes in my oven.