Crescent Rolls from Starter

Mix milk, butter, salt, and sugar together in small saucepan over low heat. Whisk in 1 cup of the AP flour. Keep whisking until the mixture forms a thick roux that holds the whisk marks. Remove from the heat and let cool a little.

Put your starter and the remaining AP flour in the bowl, add dough conditioner if using, and knead together. With the mixer going, on low, alternate between adding the mixture from the pan and the remaining flour.

Stop the mixer and scape the bowl and hook. Knead more if needed to bring everything together.

Knead the dough on a clean surface, about 3-5 minutes, until you have a nice ball.

Move the dough to an oiled bowl or container, cover it, and let rise until nearly tripled, about 4-5 hours in a warm spot.

Divide the dough into two equal pieces and shape them as nicely as you can into balls. Let rest about 10 minutes.

Very lightly flour your surface if the dough feels sticky. Put the nicest side down so it will be on top when you roll them.

Roll and press one into a circle using a rolling pin and your hands as big and thin as your work surface will allow, ideally 15-16 inches.

Cut the dough into 8 triangles, as evenly as you can.

Working with one wedge at a time, press thinner if needed, then brush with the beaten egg. Roll tightly starting at the wide end, stretching the dough a bit as needed. You want the point to end up completely on the bottom. Turn the rolls and curve the sides in slightly.

Repeat with the other dough ball. Arrange on lined baking sheets with a couple inches in between. Spritz lightly with water.

Let rise until nice and puffy, about 1-1 1/2 hours. If the rolls start to look dry, spritz lightly with water.

Towards the end of rising, brush rolls with the egg mixture and preheat your oven to 400°F.

As soon as your rolls go into the oven, turn the heat down to 325 F.

Bake for 20 minutes, rotate the pans, and bake another 10-12 minutes or until golden. Move to a cooling rack.