Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 2 ¼ teaspoons Instant Dry Yeast
  • ⅓ cup Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • ½ cup Whole Milk (warmed to 105°F/40°C)
  • ½ cup Unsalted Butter (melted and cooled)
  • 2 Large Eggs (room temperature, lightly beaten)
  • 2 tablespoons Unsalted Butter (melted, for finishing)

Instructions:

  1. Combine Dry Ingredients: In the large mixing bowl, whisk together the flour, instant yeast, sugar, and salt until thoroughly combined.
  2. Prepare Wet Ingredients: Gently warm the whole milk (do not boil). Melt the butter and allow it to cool slightly so it is warm to the touch, not hot.
  3. Mix: Add the warmed milk, cooled melted butter, and the lightly beaten eggs to the dry ingredients. Mix with a wooden spoon or spatula until a shaggy, wet dough forms. Ensure no dry flour is visible.
  4. First Rise (Cold Fermentation): Cover the bowl tightly with plastic wrap or a lid. Place immediately into the refrigerator for a slow, cold rise of 12 to 18 hours (the dough should double in size and show bubbles).
  5. Deflate & Divide: Turn the cold dough out onto a lightly floured surface. Gently pat the dough into a rough ball, then divide it into two equal halves.
  6. Roll the Dough: Lightly flour your rolling pin. Roll the first dough half into a large, uniform circle, roughly 12 inches (30 cm) in diameter and about ¼ inch (6 mm) thick.
  7. Cut and Shape: Using a pizza cutter or sharp knife, cut the dough circle into 8 equal wedges. Starting at the wide end of each wedge, tightly roll the dough towards the point to form a crescent shape. Place the finished roll point-down onto a baking sheet lined with parchment paper. Repeat for the second half of the dough.
  8. Second Rise (Warm): Cover the shaped rolls loosely with plastic wrap or a clean tea towel. Place them in a warm, draft-free spot for 45 to 60 minutes until they look visibly puffy.
  9. Bake: Preheat the oven to 375°F / 190°C. Place the rolls in the preheated oven and bake for 18 to 20 minutes, rotating the pan halfway through, until deeply golden brown.
  10. Finish and Serve: Immediately upon removal from the oven, brush the tops of the hot rolls generously with the 2 tablespoons of melted butter. Allow to cool slightly before serving warm.