Perfect Buttery Crescent Rolls

In a saucepan, heat milk. Combine butter, sugar, and salt. Add hot milk and stir well. Set aside and let cool to warm (about 100ºF).

In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 10 minutes.

Beat yeast mixture and eggs into milk mixture at low-speed. Beat in 2 cups flour until smooth. Stir in remaining flour .

On a lightly floured surface, knead dough very gently for about 2 minutes until smooth and elastic. Place in a large greased bowl and turn to coat. Cover loosely with a towel and let rise in a warm place until doubled, about 1 hour.

Punch dough down. On a floured surface, divide dough into quarters. Cover with a towel and let rest for 10 minutes. Grease a large baking sheet.

Roll each section of dough into a large 14-inch circle. Cut circle into 12 wedges. Starting on the large side, roll up each wedge. Place, point side down, on greased baking sheet. Repeat with remaining dough. Cover with towel and let rise in a warm place for about 30 minutes.

At this point, if you are making these ahead, simply place the tray directly into the freezer. Remove on Thanksgiving morning to thaw.

To bake, heat oven to 400ºF. Bake until golden, about 15 minutes.