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1
Combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120u00b0-130u00b0. 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).
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2
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 with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
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3
Punch down dough; place in a resealable plastic bag. Seal and refrigerate overnight.
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4
To bake, turn 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 paper-lined
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5
, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes.
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6
Preheat oven to 375u00b0. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm.
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7
Immediately after shaping, freeze rolls on parchment paper-lined
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8
until firm. Transfer to a resealable plastic bag; return to freezer. Freeze up to 4 weeks. To use, let rise and bake as directed, increasing rise time to 2-1/2 to 3 hours.
