Crescent rolls

Warm 1/3 cup water to 110 to 120F, pour into the stand mixer bowl and mix with 1 tsp granulated sugar.

Add the yeast, mix and set aside until foamy, about five minutes.

Warm 2/3 cup whole milk; have half a cup of room-temperature butter ready, softening it in the microwave in five-second increments if needed.

Add 4 tsp sugar, the warm milk, the butter and two room-temperature eggs.

Add 240 g flour and mix with the paddle attachment until well combined; the dough will be loose like pancake batter.

Sprinkle in 1 1/2 tsp kosher salt and mix; switch to the dough hook.

Add the remaining 240 g flour half a cup at a time and mix 15 minutes, until the dough forms a ball and pulls away from the side; add the last half cup if it still sticks.

Put the dough in a lightly oiled large bowl, cover and let rise in a warm place until doubled, about 45 minutes.

Gently punch the dough down and divide into two pieces.

On a lightly floured surface, roll each into a 12-inch circle and cut into 12 wedges: quarters, then each quarter into thirds.

Roll each wedge up from the wide edge into a crescent and place on a baking sheet with space between.

Cover loosely and rise 30 minutes.

Bake at 400 degrees for 10 to 12 minutes until golden brown.

Brush with melted butter.