The night before, mix the first two ingredients just until combined, cover and let set overnight.

(*If NOT making this the night before, just add the flour with 1 1/2 cups of milk along with the following ingredients when you're ready to make it, and follow the instructions below.)

When you're ready to make these the next day…

In a separate bowl or glass measuring cup, dissolve yeast with the warm water and let set and start to bubble for a few minutes.  Add it to the Bosch with everything else except for the sea salt.  Mix well and then add the salt.  Knead for 5 minutes and check the dough.  If it feels sticky, add a little more flour.  If it feels dry, add a little more warm water.  Knead until smooth and elastic – you should be able to stretch the dough without it tearing.  If using the Bosch, it should only take 5 minutes or so.  Let rise until doubled, it was about an hour for me, but kitchen temps makes a big difference.

Punch down the dough and divide into 4 equal portions.  Use a rolling pin or a pastry roller (mine is sort of like this one) and roll 1 portion into a 12” circle, brush with melted butter, and cut into 12 wedges.  (A pizza cutter works well.)  Roll up, beginning at the outer edges.  Place rolls, points down, on buttered cookie sheets, and curve them slightly.  Repeat with the remaining dough.  Cover and let rise until double in size, about 30 minutes.  Heat oven to 400*.  Bake for 12-14 minutes or until lightly browned.  Remove from the oven and brush the tops with butter or garlic butter (butter with a teaspoon of garlic powder).  Mmmmm.

If you want to make these soaked crescent rolls ahead of time for company, bake about 10 minutes or until they're almost done but not golden brown yet and pull out to cool. Cover well.  Later before company comes, brush with beaten egg whites, and pop back into the oven until golden brown and hot.