The Tangzhong (Flour-Water Roux):

In a medium saucepan whisk together lightly the flour, milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.

If you have a thermometer, cook the roux/ Tangzhong till it reaches 65C (150F) and take it off the heat. If you do not have a thermometer, then watch the roux/ Tangzhong until you start seeing “lines” forming in the roux/ Tangzhong as you whisk/ stir it. Take the pan off the heat at this point.

Let the roux/ Tangzhong cool completely and rest for about 2 to 3 hours at least. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the refrigerator until the color changes . Discard the Tangzhong after that.

For Dough

In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.

Gradually add butter and incorporate about 1 minute on low speed. Once all

The butter is incorporated, turn the mixer up one speed and knead the dough

until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.

Cover the dough and let it rest in a warm (75°F) place for 5-6 hours. You can keep upto 8hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.

Shape the crescent rolls

After 6 hours of bulk . After the dough has risen, gently punch it down shape it into round ball. Roll the ball out into a circle that is about 12 inches wide, then cut each circle into 8 wedges using a pizza cutter.

Roll each wedge of dough up, starting at the wide end, to form a crescent shape. Place on a lightly greased or parchment lined baking sheet, cover, and let rise until doubled, 1-2 hours.

While the dough is rising, preheat the oven to 375 F. Bake 18 – 120 minutes, until golden brown. Remove from the oven and brush with the melted butter. Serve warm.