2 1/4 tsp active dry yeast
1/4 cup water, warm (100-110F)
1/2 cup milk, warm (100-110F)
1 tbsp sugar
2 cups bread flour
1/2 tsp salt
4 tbsp butter, room temperature
In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if you prefer to mix by hand, combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy. Add in bread flour and salt and mix well with a dough hook. Cut the softened butter into three or flour pieces and drop them into the dough, letting the mixer blend them in.
Knead (with a mixer or by hand) for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place.
Preheat oven to 400F.
Turn risen dough out onto a lightly floured surface. Press it out into a circle with your hands, then use a rolling pin to roll it out into an even, 10-inch circle.
Use a pizza cutter or a sharp knife to divide the circle into 12 triangles (just like slicing a pizza).
Starting with the outside edge of one of the triangles, roll the edge towards the center of the “pizza.” Once rolled, curve the roll slightly into a crescent shape and place on a parchment-lined baking sheet. Repeat with all rolls. Cover rolls with a clean dish towel and let rise for 20 minutes.
Melt additional 1 tbsp butter in a small bowl. Brush tops of rolls with butter butter.
Bake for 14-18 minutes, until golden brown. Allow to cool on a wire rack for at least 10 minutes before serving.
Makes 12 rolls.