- 3/4 cup warm water
- 4 1/2 tsp (2 pkg) active dry yeast
- 1/2 cup, plus 1 tsp sugar
- 3/4 cup (1 stick, 4 Tbsp) butter, at room temperature
- 2 eggs
- 2 egg yolks
- 3/4 cup milk, warmed
- 5 1/2-6 cups bread flour
- 2 tsp salt
- 1/3-1/2 cup melted butter, for brushing
- 1/2 cup grated parmesan
In a bowl, combine water, yeast, and 1 teaspoon sugar. Let sit for 5 minutes.
In a stand mixer with the paddle attachment, add butter and 1/2 cup sugar, and cream on medium speed until light and fluffy. Add eggs and egg yolks, one at a time, until fully incorporated. With speed on low, add milk and mix to combine. Add 3 cups flour and salt and mix until combined and dough begins to come together. Add 1 cup flour and yeast mixture and mix until combined. Change attachment to a dough hook.
Add another 1 cup flour and continue mixing and adding flour, 1/2 cup at a time, until dough forms. It should be slightly sticky and pull away from bowl when mixing. Mix for 4 more minutes on medium speed.
Cover bowl and allow to rise for 45 minutes. Punch down to release gases and divide dough in fourths. Roll each fourth into a large circle and cut like a pie to create 6 equal pieces. Brush pieces lightly with butter. Roll dough triangles into a crescent shape, starting from wide end. Place rolls on baking sheets lined with parchment paper or silicone mats with small spaces in between.
Brush rolls with butter and let rise another 30-40 minutes, or until doubled in size.
Preheat oven to 375°.
Bake rolls until golden brown, 10-12 minutes. Remove rolls from oven, brush again with melted butter, and sprinkle with parmesan.