Buttery crescent rolls
Instructions:
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for the bowl and plastic wrap, plus 2 tablespoons melted
- 1 1/4 cups whole milk
- 1/4 cup vegetable shortening
- 1/4 cup plus 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 1 envelope (1/4 ounce) active dry yeast
- 1/4 cup water (105 to 110 F)
- 2 large eggs, lightly beaten
- 5 1/2 cups all-purpose flour, plus more for the work surface
- Line 2 baking sheets with parchment paper; set aside. Butter a large bowl; set aside. Put the milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the sugar has dissolved. Let cool completely.
- Put the yeast and warm water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in the milk mixture on medium speed until combined; mix in the eggs. Reduce speed to low, and gradually mix in the flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
- Turn out the dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to the buttered bowl. Cover with a clean kitchen towel; set in a warm place to rise until doubled in bulk, about 1 hour.
- Roll the dough into a 13 ×20-inch rectangle. Trim the edges to be straight. Cut the dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide at each base). Gently stretch each to 2 to 3 inches long. Starting at the widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
- Preheat the oven to 350F. Brush the rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.