Copycat Pillsbury Crescent Roll Dough
Source: combination of recipes - equivalent of 2 tubes of dough and tastes so much better!
1 T active dry yeast
1 tsp plus 1/3 cup sugar, divided
1/2 cup warm water
1/2 cup warm milk
1 egg, room temp
1/2 cup butter, softened
1 tsp kosher salt
3 1/2 cups flour, more or less as needed
softened butter, as needed
Dissolve yeast and 1 tsp sugar in warm water, let sit 10 minutes until frothy. Stir in milk and egg. (If using instant yeast, add yeast to dry ingredients and just combine liquids)
Place 2 cups of the flour, remaining 1/3 cup sugar, salt and 1/2 cup butter in bowl of mixer. Beat until ingredients are evenly distributed.
Add liquid mixture and beat until dough is smooth. Remove to floured surface and work in enough remaining flour until you can form a smooth, elasic ball.
Place in greased bowl, flip over so top is greased too, let rise until doubled 60-90 minutes.
(1) To make crescent rolls: divide dough in half, roll each half into 12 circles, cut each circle into 12 wedges. Spread softened butter on each wedge and roll up from the wide end. Place point down 2 inches apart on greased baking sheets, curve ends to form crescents. Cover and let rise in warm place about 30 minutes. Bake at 350 for 15-18 minutes or until golden brown.
Or (2) Use in place of bought crescent roll dough for recipes like breadsticks, cocktail hot dogs, mini sandwiches, etc.