Start with 2 cups of milk and warm it in the microwave until it’s warm to the touch, not hot.

Add 1 stick of butter to the milk and melt it. If the butter is room temperature, it will melt faster; if cold, it may take about 1½ minutes in the microwave (adjust by microwave strength).

Once warm, pour into your mixing bowl.

Sprinkle 2 packets (2 tablespoons) of instant yeast onto the warm milk/butter mixture.

Add about ¼ cup of granulated sugar. This helps activate the yeast and gives a tender crumb; don’t worry, it won’t make them sweet.

Add 1 large egg.

Add 2 teaspoons salt.

Begin adding flour—start with about 2 cups, mix, then add 2 more cups.

Mix between each addition for about 1½–2 minutes.

Add the remaining ½ to 1 cup gradually. The dough should start to pull together, be mostly smooth but still just a little sticky. Total will be about 5 cups.

Once the dough is pulling away from the bowl and just a bit tacky, stop adding flour.

Use your hand to pull the dough into a ball and coat lightly with 1–2 tablespoons oil so it doesn’t stick to the bowl.

Cover bowl loosely with a clean towel or plastic wrap.

Let rise for 1½–2 hours, or until dough is doubled in size.

Generously flour your counter.

Punch down dough, divide in half.

Knead each half just a little, shape into a ball, then roll each into a 12–14 inch circle about ⅓–½ inch thick.

Use a pizza cutter to cut into 16 wedges per circle (32 total).

For each wedge, start at the wide end and roll toward the narrow end to shape crescents.

Place on baking sheets lined with parchment paper.

Cover the trays lightly with towels.

Let rise about 1–1½ hours, until puffy and nearly doubled.

Preheat oven to 375°F (190°C).

Bake for 12–15 minutes, until just turning lightly golden on top. If you’re planning to freeze, bake closer to 12 minutes, so they’re slightly underdone. If serving fresh, bake until fully golden.

Remove and cool or proceed to freezing.

Let rolls cool after baking.

Separate rolls and layer in freezer bags (squeeze all the air out).

Freeze until ready to serve.

To serve: Place frozen rolls on baking sheet, bake at 375°F for 7–8 minutes. If thawed, bake for just 5–6 minutes.

Brush with melted butter while hot.

Serve warm, fluffy, and with plenty of fresh butter.