No-Knead Crescent Rolls with Cinnamon Orange Butter

In a liquid measuring cup, stir together warm water, yeast and honey. Set aside to proof.

Melt 1/4 cup of butter in a small bowl and stir in cold milk to make mixture lukewarm.

Pour foamy yeast and water mixture into a large bowl with milk, butter, egg, sugar and salt. Stir together to break apart the egg. Using a wooden spoon, stir flour into the mixture in 1/2 cup increments. After it is incorporated, the bottom of the bowl should be pretty clean and the mixture should be pretty sticky but be able to hold a loose ball shape. Grease bowl and dough, cover with plastic wrap and a dish towel. Set aside to rise 1-2 hours.

Punch down dough and divide into two equal pieces. Flour a clean work surface and one of the halves of dough. Roll out to be a 12-14 inch circle. Brush with 1 tablespoon of melted butter. Cut it like a pie into 8 or 9 equal triangles. Roll the triangles into crescent shapes. Place onto a parchment paper lined baking sheet. Repeat with other half of dough. Brush tops of rolls with remaining tablespoon of melted butter. Cover lightly with plastic wrap and allot it to rise 30 minutes or until almost double in size. Bake at 350 F for 12-15 minutes or until tops have browned. Remove from oven to cool and immediately brush with more melted butter (if desired). Serve warm with honey butter.

For the honey butter, mix all ingredients together until incorporated. Serve with warm rolls.