3 c. all purpose flour + at least additional 1/2 c. flour
1 package active dry yeast
1/2 c. granulated sugar
1 tsp. salt
1/2 c. unsalted butter (1 stick) softened + additional 1/4 c. softened
About 3/4 c. warm water
Mix 3 c. flour, yeast, sugar, and salt in a large mixing bowl (I never bother blooming my yeast, but you certainly could). Make a well in the center, pour in a 1/2 c. of the warm water, the egg, and the stick of butter. Beat the wet ingredients, adding more water as needed. I like to start with my dough on the sticky side, then knead in the additional 1/2 c. flour (give or take) as I work the dough.
The dough should be soft and smooth, not too stiff. I knead the dough by hand for about 8 minutes, but you could use a stand mixer using the dough hook for a few minutes instead. Allow the dough to rise in a buttered glass or plastic bowl for about an hour, covered with plastic wrap. Divide the dough into two equal-sized balls. On a floured surface, roll each ball into a flat disc, about 14 in in diameter (I eyeball this). Butter the top of each disc with 2 Tbsp. of softened butter. Cut into 8 wedges. Working one wedge at a time, start at the wide end and roll the wedge up. Press the point into the roll gently. I like to curve the roll into a crescent shape. Allow the rolls to rise for another hour and a half or so.
Preheat oven to 400 degrees F. Bake rolls on parchment lined baking sheets until golden brown on the tops and bottoms. My dad likes his rolls a bit under baked, so I only left his in for about 6 minutes. I would leave my own in for 8 minutes or so.
I like to brush them with melted butter when they come out of the oven to keep them soft. I'm dying to make these with cinnamon sugar, or chocolate, rolled up inside the dough. Mmmm! Be creative and enjoy!