MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Ever Crescent Rolls
 Categories: Breads, Dairy
      Yield: 32 servings
 
  3 3/4 c  A-P flour; up to 4-1/4 c
    1/2 oz Active dry yeast (2 env)
      1 ts Salt
      1 c  Milk
    1/2 c  Butter; diced
    1/4 c  Honey
      3 lg Egg yolks; room temperature
      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 125°F/52°C.
  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" 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" 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 @ 375°F/190°C until golden brown, 9-11 minutes. Remove from
  pans to wire racks; serve warm.
  
  Recipe by Irene Yeh, Mequon, Wisconsin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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