Combine 1-½ cups of all-purpose flour, 2 tablespoons of active dry yeast and 1 teaspoon of salt in a large bowl.

Heat ⅔ cup of 2% milk, ¼ cup of cubed unsalted butter, and 2 tablespoons of honey until 120°F - 130°F. Pour into the dry mixture.

Beat on medium speed for 2 minutes until the mixture is well-blended and smooth.

Add 2 room-temperature egg yolks and beat on high for 2 minutes. Gradually stir in enough flour (about 1 cup) until a soft, sticky dough forms.

Knead the dough on a floured surface for 6-8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm area until doubled, about 45 minutes.

Punch down the risen dough, cover, and refrigerate overnight.

Divide the dough into two pieces and roll each into a 14-inch circle. Cut into 8 wedges.

Brush wedges with melted butter and roll from the wide end toward the point. Place seam-side down on baking sheets.

Allow the rolls to rise again until doubled, about 45 minutes.

Preheat oven to 375°F and bake the crescent rolls for 9-11 minutes until golden brown.

Brush with melted butter and allow to cool slightly before serving.