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Buttery crescent rolls are a staple of Mexican bakeries and morning routines. This family-friendly pan dulce offers a flaky, fresh pastry perfect for breakfast or merienda.
Warm the milk gently until just lukewarm (do not exceed 110°F), then stir in the instant yeast and a pinch of sugar; set aside for 5 minutes until foamy.
In a large bowl, combine all-purpose flour, remaining sugar, and salt. Cut in the cold butter using fingertips until pea-sized pieces remain for a flaky texture.
Beat eggs and mix with the foamy milk mixture. Pour into the dry ingredients. Mix until a sticky dough forms. Knead for 8–10 minutes on a lightly floured surface until smooth and elastic.
Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1.5 to 2 hours or until doubled in size.
Punch down the dough and divide into two balls. Roll each into a 12-inch circle; cut each circle into 8 wedges. Roll each wedge tightly from the wide end to form a crescent shape.
Arrange shaped rolls on a parchment-lined baking sheet, cover loosely, and let rise again at room temperature for 40–50 minutes until puffy.
Preheat oven to 350°F (175°C). Brush each roll with a little beaten egg or melted butter. Bake for 18–22 minutes until golden and cooked through. Let cool slightly before serving.
