Directions:

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 four 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 dough rise for 45 minutes in a warm place.

Preheat oven to 400° F.

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.

Bake for 14-18 minutes or until golden brown.

Allow to cool on a wire rack for at least 10 minutes before serving.