By Paula Deen
- Prep time: 90 minutes
- Cook time: 15 - 18 minutes
- Servings: 24
- 1 cup whole milk
- 1 cup unsalted butter
- ¼ cup sugar
- ¼ cup warm water (105° to 110°)
- 2 (0.25-ounce) packages active dry yeast
- 3 large eggs, room temperature
- 1 tablespoon Kosher salt
- 5 to 6 cups bread flour, divided
- 3 tablespoons unsalted butter, melted
In a small saucepan, heat milk over medium-low heat just until bubbles form around edges of pan. (Do not boil.) Remove from heat, and add 1 cup butter. Cover and let stand until butter is melted.
In a small bowl, stir together sugar, ¼ cup warm water, and yeast. Let stand until mixture is foamy, about 5 minutes.
In a large bowl, beat milk mixture, eggs, and salt with a mixer at medium-low speed until combined. Add yeast mixture, beating until combined. Gradually add 4 cups flour, beating until smooth. Beat in enough remaining flour to make a soft dough.
Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 6 to 8 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
Line 2 large baking sheets with parchment paper.
Turn out dough onto a lightly floured surface, and divide in half. Roll each half into a 15-inch circle. Using a sharp knife or pizza cutter, cut each dough circle into 12 wedges. Starting at long end, roll up each wedge, and shape into a crescent, pinching end to seal. Place crescents 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
Preheat oven to 350°.
Bake until lightly browned, 15 to 18 minutes. Let cool on pans for 5 minutes; brush with melted butter. Serve warm.