1large egg + 1 large egg yolkroom temperature preferred
5cupsall-purpose or bread flour, dividedplus additional as needed (625g + additional if needed)
Stir together milk and water in a microwave-safe dish and then heat in the microwave until it reaches a temperature between 105-115F (40-46C). Always stir before checking the temperature as microwaves often heat unevenly.
Pour the liquid into a large mixing bowl and sprinkle yeast and a teaspoon of your sugar on top. Stir to combine and let sit for 5-10 minutes and a foamy cap has formed.
Once yeast is foamy, add melted butter, egg and egg yolk, remaining granulated sugar, salt, and about half of your flour. Stir well until all ingredients are thoroughly combined.
Gradually add additional flour. This can be done by hand or with a stand mixer and dough hook attachment on low-speed. Continue to stir and add more flour as needed (you may not use all of the flour called for or you may end up needing more) until the dough pulls away from the sides of the bowl and forms a ball that is still slightly tacky but not wet and sticky. If you touch it, none or only a small amount should stick to your fingertips.
Transfer to a clean, lightly floured surface (if using a stand mixer just continue to stir on medium/low speed) and knead until dough is smooth and elastic, about 5-8 minutes.
Form dough into a ball and place in a lightly oiled bowl, turning the dough so the entire surface is lightly coated with oil. Cover and place in a warm, draft-free place to rise until doubled in size (this usually takes 1-2 hours for me).
Once dough has risen, turn out onto a clean, lightly floured surface and gently deflate. Divide dough into 3 even parts and form each into a ball.
Roll the first ball into a 12” (30cm) circle and slice into 8 even wedges (a pizza cutter makes easy work of this!).
Starting with the wider end of each wedge, gently tug the bottom corners to slightly stretch them and then roll from the wider end to the tip. Place on a parchment paper lined baking sheep with the tip down against the baking sheet (otherwise it will pop up when baking) and gently shape into a crescent shape. Repeat with remaining wedges and remaining dough, spacing crescent rolls at least 2” apart on sheet.
Cover with a clean towel and place in a warm space to rise until puffed, about 30-60 minutes. Meanwhile, preheat oven to 350F (175C) and prepare egg wash by whisking together egg and 1 teaspoon of water.
Once crescent rolls have risen, use a pastry brush to gently brush the surface of each roll. Transfer to 350F (175C) preheated oven and bake 16-18 minutes until light golden brown (do not over-bake or rolls will be dry).
You may substitute instant yeast for the active dry. Simply whisk together yeast, sugar, 2 cups/(250g) flour, and salt. Heat the milk and water to 115F (46C) and stir into the flour mixture. Then add eggs and butter and stir well and proceed with the recipe as written starting at step 4.
Making in Advance
Make these rolls a day in advance by completing the recipe through step 9 (rolling dough, shaping into crescents, and placing on a baking sheet) and then covering with plastic wrap and placing in the refrigerator for up to 18 hours. Let rolls come to room temperature (covered, this usually takes about 2 hours) and rise until puffed before brushing with egg wash and baking as indicated.