Transfer the dough to an oiled bowl, cover with plastic wrap and let it rise for about 1 hour in a warm area, until doubled in size.

Punch dough down and divide into 2 equal parts. Shape them into balls. On a floured surface roll each part into a 15-16 inch (38-40cm) circle, using a rolling pin. With the back of a spoon or a spatula, spread 2 tbsp (30g) softened butter onto each rolled dough. Using a pastry wheel cutter, cut 12 equal triangles (like slicing a pizza).

Make a small slit in the centre of each triangle base.

Roll each triangle into crescents, starting from the outside edge of the triangle. Once rolled place on a parchment paper lined baking sheet with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles.

Cover with a kitchen towel and let them rise for about 20-30 minutes.

Meanwhile preheat the oven to 400F (200C).

Bake crescent rolls for 14-18 minutes until puffed and golden brown. While still warm, melt additional 1 1/2 tbsp (20g) butter and brush the tops of the rolls with it.

Let them cool for a few minutes before serving.