In the bowl of your stand mixer with the dough hook attached add your flour, sugar, salt, yeast, eggs and milk. Mix on low until the dough comes together.
Add in your 70g/5 tbsp of butter one tbsp at a time while the dough is being kneaded. Let the butter be worked into the dough before adding the next.
After all the butter has been added, let your dough continue to mix and knead until smooth and elastic (8-15 minutes).
Remove your dough from the bowl, and lightly grease the bowl. Shape your dough into a ball, place it into the bowl and cover.
Let your dough proof in a warm spot in your kitchen for 1-2 hours, or until the dough has at least doubled in size.
Line two baking sheets with parchment paper, set aside.
Punch down the dough, and divide your dough into two portions. Weighing your dough will help ensure the portions are equal, but this is not a must do.
Roll out each portion of dough into a 12 inch circle. If the dough is not wanting to roll out enough, let it rest (work on the other piece of dough) and come back to it after 5-10 minutes and then roll out again.
Melt your remaining 42g/3 tbsp of butter and brush onto your dough circles. Save any remaining butter.
Divide each circle into 12 wedges. I found it easiest to divide into quarters then each quarter into thirds.
Starting at the wide end, roll your piece of dough into the crescent roll shape.
Place the prepared rolls onto the prepped baking sheets and cover. Let proof for about 30 minutes, rolls should puff up.
Preheat your oven to 350°F.
Bake for about 12-14 minutes or until rolls are golden. If baking the rolls on two different levels of your oven, switch the pans half way through the bake.
Remove your rolls from the oven and transfer to a wire cooling rack. Brush them with the remaining butter while warm. Enjoy!
