Add 600g flour, sugar and yeast to the bowl of a stand mixer, add the milk.

With the dough hook attachment mix in the milk. Then add the eggs and mix in.

Pour in the melted butter and mix till it's incorporated. You may need to add in the remaining 50g of flour.

Kneed with the dough hook while in the mixer for about 5 minutes more

Grease a bowl, transfer dough to the bowl and rub more oil on the dough.

Cover with cling film and kitchen towel

Keep in a warm place to rise for about 45 mins till it doubles in size

When it's doubled in size, punch down and knead a bit

Divide dough into two parts. Roll each part to about a 1/2 inch thickness, form a 12 inch circle.

Divide the circle into 4 then further divide into 3 or 4 triangles per quadrant.

Brush the triangle with melted butte, Starting from the base of the triangle which is the bigger end of the triangle. Roll tightly and forwards till you get to the slim peak of the triangle. Pinch to seal

Make a curve with the shaped dough as you Place the rolled crescent roll on a greased baking sheet. Make sure to place the sealed portion as the base.

Repeat process till all the rolls are shaped.

Cover with a kitchen towel and allow to Rise for 15 - 30 minutes

Preheat oven to 400*F

Brush lightly with melted butter and bake for 10 mins or until golden brown.

You can brush again with melted butter.