Buttery Homemade Crescent Rolls

Instructions

1. 1

   In a large bowl, combine 1-1/2 cups flour, yeast, and salt. In a small saucepan, heat the milk, cubed butter, and honey to 120°-130°F. Add the warm liquid to the dry ingredients and beat on medium speed for 2 minutes. Add the egg yolks and beat on high for 2 minutes. Gradually stir in the remaining flour to form a soft, sticky dough.

2. 2

   Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about 45 minutes.

3. 3

   Punch down the risen dough and refrigerate overnight.

4. 4

   The next day, turn the chilled dough onto a lightly floured surface and divide it in half. Roll each portion into a 14-inch circle, then cut each circle into 16 wedges. Lightly brush the wedges with melted butter. Roll up the wedges from the wide end, pinching the pointed ends to seal. Place the crescent rolls 2 inches apart on parchment-lined baking sheets, with the pointed ends facing down. Curve the ends to form crescents. Cover and let rise in a warm place until doubled, about 45 minutes.

5. 5

   Preheat the oven to 375°F. Bake the crescent rolls until golden brown, about 9-11 minutes. Remove from the pans and serve the warm, buttery rolls.