Buttery Croissant Rolls

Buttery Croissant Rolls

2 cups warm water

3/4 cups melted butter (Plus more for brushing on the dough)

3/4 cups sugar 

1 Tbsp salt

3 eggs

1 1/2 Tbsp yeast

6-7 cups flour 

Combine the water,  yeast, and sugar in a mixing bowl with the bread hook attachment. When the yeast is bubbly add the melted butter the eggs and 3 cups of the flour. Beat until smooth a minute or two and then add the salt. Start adding the rest of the flour 1/2 cup at a time until the dough is pulling away from the edge of the mixing bowl. The dough should still be moist and sticky. Cover with greased plastic wrap and rise for about an hour and a half until the dough has doubled in size. Turn out the dough onto clean counter and divide the dough into three equal balls. Roll each ball out into a circle with the dough a third of an inch thick. Cut each circle into 12 slices like a pizza. Roll the slices up into a croissant shape starting with the thick end of the triangle and place on the baking sheet with the tip of your triangle tucked under to keep the croissant shape from unrolling. Rise for another hour and a half covered with greased plastic wrap. When your rolls have doubled in size, bake at 350° for 12 to 15 minutes until golden brown and then brush the tops with butter as they come out of the oven.