Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of thing that disappears from the table before they've even had a chance to cool. The dough comes together with straightforward pantry staples — flour, milk, eggs, butter, and yeast — which is exactly what makes this recipe such a reliable choice for anyone navigating a nickel sensitivity. Many packaged rolls and store-bought doughs contain whole grains, seeds, or legume-based additives that are notoriously high in nickel, so baking from scratch with all-purpose flour and simple dairy ingredients puts you firmly in control. The enriched dough gets its tender, pillowy texture from softened butter worked in gradually during kneading, and a final brush of melted butter before rolling gives each crescent that irresistible richness. An egg wash right before baking delivers that deep, glossy, bakery-style color that makes these look as good as they taste. Serve them warm straight from the oven and watch everyone reach for seconds.
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Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer. Stir briefly and let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start over with fresh yeast.
Add the warmed milk, remaining 3 tbsp sugar, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until combined, about 1 minute.
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