CRESCENT ROLLS

Makes 16 rolls

Chilling the dough for a day or two, a process called retarding, gives a richer flavor to the rolls and a flaky crackled crust.

3/4 cup low fat milk
8 ounces (2 sticks) unsalted butter, cut into 1/2 inch pieces
1/4 cup sugar
3 large eggs
3 1/2 cups all unbleached all-purpose flour
1 teaspoon instant quick-rise yeast
1 1/2 teaspoon salt
egg wash
1 egg white
1 teaspoon water

In a medium saucepan, heat milk, butter, and sugar until warm (about 110 degrees on instant-read thermometer).
Stir until butter is melted and sugar dissolved.
Beat eggs in a medium bowl. Gradually whisk in the warm milk mixture.
Combine flour and yeast in bowl of a standing electric mixer fitted with a paddle attachment. Stir to mix.
With mixer on low speed, add milk and egg mixture. Mix on medium speed for about 5 minutes.
Transfer dough to a large bowl, cover with plastic wrap. Place in a warm area of the kitchen and allow to rise until dough doubles in volume.
Line a rimmed baking sheet with plastic wrap. Sprinkle dough with about 2 tablespoons flour. Punch dough and form into a rectangle. Transfer to lined baking sheet.
Cover dough with plastic wrap and refrigerate overnight. On a floured surface, roll the dough into a 20 by 14-inch rectangle. Cut the dough into 16 even triangles.
Use a template for accurate measurements. To roll the crescents, start at the base and roll towards the tip. Finish the roll so that the tip is underneath.
Arrange crescent rolls on a baking sheet lined with parchment. Wrap baking sheet with plastic wrap. Refrigerate at least 3 hours or up to 2 days.
Remove baking sheet with rolls from refrigerator. Unwrap and tent with a large sheet of foil. Do not allow foil to touch dough.
Let them rise at room temperature or until doubled in bulk, about 40 to 50 minutes. Brush crescents with egg wash. Preheat oven to 425 degrees.
Place a pan of boiling water in bottom of oven. Bake rolls for 10 minutes.
Remove pan of water from oven. Lower oven temperature to 350 degrees. Continue baking rolls until golden brown, 12 to 16 minutes. Transfer rolls to wire rack, cool 5 minutes, and serve warm.