1 cup hot water, 120° to 130°F
4 tablespoons butter, softened, divided
1 large egg at room temperature
2 tablespoons butter, melted
COMBINE flour mix and yeast packet from roll mix in large bowl. Stir in hot water, 2 tablespoons softened butter and egg until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes until smooth and elastic. Cover with large bowl; let rest 5 minutes.
COAT baking sheet with no-stick cooking spray. Divide dough in half. Roll each half into a 12-inch circle. Brush each circle with 1 tablespoon softened butter. Cut each circle into 8 wedges. Starting with wide end, roll up each wedge; tuck end under. Place point side down on prepared baking sheet. Curve ends to make crescent shape. Cover loosely with plastic wrap* and towel. Let rise in warm place (80° to 85°F.) 30 minutes or until doubled in size.
HEAT oven to 375°F. Uncover dough. Bake 12 to 15 minutes or until golden brown. Brush tops of warm rolls with melted butter, if desired.
Serving Size (1 roll), Calories 90 (Calories from Fat 30), Total Fat 3g (Saturated Fat 2g, Trans Fat g), Cholesterol 15mg, Sodium 150mg, Total Carbohydrate 14g (Dietary Fiber g, Sugars 1g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.