The recipe I use for Crescent Rolls

I use a lot of crescent rolls in my recipes, but I really prefer things made from scratch. In honor of my upcoming series I am going to launch I have decided to share some of the basic recipes I use for other recipes. Now sometimes when I make these I don't use them as a traditional crescent roll and do different things with them. But the recipe is the same regardless of how I end up using them in a meal. Plus they are much better than the store bought one and a lot cheaper too. If you missed the post about the new up coming series that I am going to be doing you can find it here. https://steemit.com/food/@tecnosgirl/i-love-to-cook-and-can-t-wait-till-the-house-is-done-to-start-a-new-series

Makes 32 rolls
3 1/2 cups flour
2 1/4 tsp active dry yeast or 2 tsp of instant yeast
1/3 cup water, warm
3/4 cup milk, warm
1 1/2 tbsp sugar
2 eggs
1 tsp salt
4 tbsp butter, softened
Filling
4 or 5 tbsp butter, softened
Topping
1 1/2 tbsp butter, melted

Directions

In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in the
warm water and add to the flour mixture. Add eggs and milk, mix everything together.
Add the butter and knead until the dough is smooth and soft.
Cover with a clean dish towel and let it rise for about 1 hour
in a warm area, until doubled in size.
Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface
roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread
about 2 tbsp of very soft butter onto the dough round. Using a pastry wheel cutter cut the
round into 16 triangles (like slicing a pizza).
Start rolling each triangle into crescents, starting from the outside edge of the triangle.
Once rolled, curve the edges and place on a greased baking tray with the tip tucked down
and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about
20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter.
Preheat the oven to 400F (200C). Bake for 14-18 minutes until puffed and golden brown.
Let them cool on a wire rack few minutes before serving.

These are a couple of photos of meals I use for this recipe for crescent rolls

Both photos previously shared on my last post about my upcoming cooking series I plan to do

The total cost to make 32 rolls is about the same cost that comes in the can that you only get 8 rolls from. What is great about this recipe is that you can divide the dough and wrap it in saran wrap and freeze what you won't be using, to defrost at a later day to use in another recipe so if 32 crescent rolls is too many for dinner you can save the dough for the next time. If you are going to be using it with-in twenty four hours you can even leave it in the fridge for up to 34 hours.