MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Ever Crescent Rolls
Categories: Breads, Dairy
Yield: 32 servings

3 3/4 c (to 4 1/4 c) A-P flour
1/2 oz (2 env) active dry yeast
1 ts Salt
1 c Milk
1/2 c Butter; diced
1/4 c Honey
3 lg Egg yolks; room temp
2 tb Butter; melted

In a large bowl, combine 1 1/2 cups flour, yeast and
salt. In a small saucepan, heat milk, cubed butter and
honey to 125ºF/52ºC. Add to dry ingredients; beat on
medium speed 2 minutes. Add egg yolks; beat on high 2
minutes. Stir in enough remaining flour to form a soft
dough (dough will be sticky).

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

Punch down dough. Cover and refrigerate overnight.

Turn chilled dough onto a lightly floured surface;
divide in half. Roll each portion into a 14-in. circle;
cut each circle into 16 wedges. Lightly brush wedges
with melted butter. Roll up from wide ends, pinching
pointed ends to seal. Place 2 in. apart on
parchment-lined baking sheets, point side down. Curve
ends to form crescents. Cover; let rise in a warm place
until doubled, about 45 minutes.

Bake @ 375ºF/190ºC until golden brown, 9-11 minutes.
Remove from pans to wire racks; serve warm.

Irene Yeh, Mequon, Wisconsin

Makes: 32 rolls

RECIPE FROM: https://www.tasteofhome.com

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