In a large mixing bowl, combine 3-3/4 to 4-1/4 cups flour, 2 packets of yeast, and 1 teaspoon of salt. Stir until evenly blended.

In a saucepan, warm 1 cup milk, 1/2 cup butter, and 1/4 cup honey until 120°-130°F. Pour into dry ingredients, mixing on medium speed for 2 minutes.

Incorporate 2 egg yolks into the dough, beating at high speed for 2 minutes, then add enough remaining flour until a soft dough forms.

Transfer dough to a floured surface, knead for 6-8 minutes until smooth and elastic.

Place kneaded dough in a greased bowl, cover with a towel, and let rise until doubled in size, about 45 minutes.

Punch down dough to release air bubbles, cover again and refrigerate overnight.

Divide dough in half and roll out one portion into a 14-inch circle. Cut into wedges, brush with melted butter, and roll from the wide end to the point.

Place shaped rolls on greased baking sheets, cover loosely, and let rise until doubled, about 45 minutes.

Preheat oven to 375°F. Bake rolled crescents for 9-11 minutes until golden brown.

Transfer to wire rack to cool for a few minutes before serving.