Sweet and Soft Homemade Crescent Rolls
Here is how you can make sweet and soft crescent rolls with a slight crust on the top and bottom, but fluffy on the inside.
Lydia Kadima 
Ingredients
4 cups of all- purpose flour
2 eggs
1tablespoon instant yeast
½ cup warm water
½ cup whole milk
½ cup margarine/butter, (room temperature)
½ cup white sugar
1 teaspoon salt
Procedure
Combine water and yeast in a large bowl, let it sit until dissolved for about 5 minutes.
Combine milk, margarine, sugar, salt, and whisk until dissolved in another bowl.
Add the eggs to the mixture and gently mix it in
Gradually add flour to the batter as you continue mixing it into a dough. Do not add just excess flour to form a stiff dough.
Place the dough on a lightly floured surface and knead it for about 6-8 minutes.
Put the dough in a greased bowl and cover it with a clean kitchen towel to enable it to rise.
After one hour, the dough will have doubled in size, punch it down
On a lightly floured surface, divide dough in half, roll out 30cm rounds, cut into 16 wedges.
Roll up wedges, starting from the wide end, to form a crescent shape.
Spray a baking sheet pan with oil or butter, and then space crescent rolls approximately 3cm apart on the oiled pan.
Allow dough to rise for 30 minutes until puffy while covered lightly with a kitchen towel.
Preheat the oven to 400 degrees Fahrenheit. Butter the tops of the rolls using a brush. Place in the oven and bake for 12-14 minutes until golden brown.
Serve your crescent rolls warm.
