1-Step 1: Activate the Yeast Begin by proofing your yeast to ensure it’s active and ready to work. In a large bowl or the bowl of a stand mixer, combine the warm water (110°-120°F), 1 teaspoon of sugar, and the active dry yeast. Stir gently to combine, then let the mixture sit undisturbed for about 5 minutes. The yeast should become foamy and bubbly on the surface, indicating it’s alive and ready to leaven your dough. If nothing happens after 10 minutes, your yeast may be expired, and you’ll need to start over with fresh yeast.

2-Step 2: Mix the Dough Base Once your yeast is foamy, add the remaining 4 teaspoons of sugar, warm milk, softened butter, and room temperature eggs to the bowl. Mix these wet ingredients together until combined. Add 2 cups of flour and the kosher salt, then mix on low speed or stir by hand until the flour is incorporated and no dry spots remain. The salt is added at this stage rather than with the initial yeast mixture because direct contact can damage the yeast cells.

3-Step 3: Knead Until Smooth This is where the magic happens. Switch to a dough hook if using a stand mixer, or turn the dough onto a floured surface for hand kneading. Gradually add the remaining flour, about 1/2 cup at a time, while kneading. Continue kneading for approximately 15 minutes total, adding flour only as needed, until the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl or work surface. How to tell when dough is properly kneaded: The dough should feel soft and slightly tacky but not sticky. When you press a finger into it, the indentation should spring back slowly. If the dough tears easily, it needs more kneading to develop gluten structure.

4-Step 4: First Rise Shape your kneaded dough into a smooth ball. Lightly oil a large bowl with cooking spray or a small amount of oil. Place the dough inside, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap, and set it in a warm, draft-free location. Let the dough rise until doubled in size, which typically takes about 45 minutes. The exact time varies based on your kitchen’s temperature, so rely on visual cues rather than the clock.

5-Step 5: Shape the Crescents After the first rise, gently punch down the dough to release excess air. Divide it into two equal portions. On a lightly floured surface, roll each portion into a 12-inch circle. Use a pizza cutter or sharp knife to cut each circle into 12 equal wedges, like slicing a pie. Starting at the wide end of each wedge, roll the dough toward the point, tucking the point underneath to secure the crescent shape.

6-Step 6: Second Rise Arrange the shaped crescents on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for expansion. Cover loosely with a clean towel or plastic wrap, and let them rise in a warm spot until puffed and nearly doubled, about 30 minutes. While the rolls are rising, preheat your oven to 400°F so it’s fully heated when you’re ready to bake.

7-Step 7: Bake to Golden Perfection Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. The rolls are done when they’re golden brown on top and sound slightly hollow when tapped on the bottom. Keep an eye on them during the last couple of minutes, as they can brown quickly.

8-Step 8: The Finishing Touch Remove the baked rolls from the oven and immediately brush them with the 2 tablespoons of melted butter. This step is essential for achieving that soft, glossy finish and adding an extra layer of buttery flavor. Let the rolls cool for 5 to 10 minutes on the baking sheet before serving warm.