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1
Heat milk in the microwave until lukewarm. Pour milk into large bowl and add sugar. Add 1 cup of the flour and, using the paddle attachment of your mixer, mix until smooth.
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2
Add eggs and mix completely. Add in yeast and 1 cup flour until well combined. Add in the salt and 1 1/2 C flour. Mix until the dough comes together.
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3
Sprinkle a little flour on a flat surface. Turn dough out. Knead for about 3 minutes incorporating a little bit of the final 1/2 C flour at a time until it is all mixed in. The dough should be on the sticky side and will likely stick to your hands a little. Just add a little flour to your hands as you knead.
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4
Place the dough back into the bowl. Add 1/4 of the softened butter and mix it into the dough with your hands. Once it is completely incorporated into the dough, add another 1/4 of the butter. Repeat this process until all the butter is mixed in.
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5
Cover the bowl with plastic wrap and place in the fridge for a minimum of 4 hours and up to overnight. You should place a plate or some other weighted object over the top of the bowl if the dough is going to be in the fridge longer than 4 hours.
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6
Next morning, lightly sprinkle counter with flour. Divide dough into two portions. Roll out each portion into a circle 15 inches in diameter.
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7
Cut the the dough into eight pieces. (I use a pizza cutter.) Add a heaping tablespoon of lemon curd or pie filling to the widest end of the triangle. Starting from the wide end, roll each piece up and curve the ends to form a crescent shape. Pinch the ends closed so the filling doesn't seep out.
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8
Place rolls on a baking sheet lined with parchment paper. Repeat the process with the other half of the dough. Cover rolls with plastic wrap and let rise for 45 minutes at room temperature.
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9
Bake in a preheated oven at 350 degrees F. for 15-18 minutes. After baking, remove rolls to a wire rack and let cool. When cool, sprinkle powdered sugar over the tops or drizzle with icing.
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10
Note: if you decide to do icing, rather than use water, use lemonade.
