03Dust two large pieces of parchment paper with flour. Divide the dough in half, place the balls of dough onto the parchment, and roll into large circles. Brush 2 tablespoons of butter over each circle, then transfer to a cookie sheet and place in the refrigerator to chill for 1 hour or more. The longer it rests, the lighter and flakier the rolls will be.
04Remove the dough from the refrigerator and cut each circle into 12 equal wedges. Cut a small slit at the top of each piece (the outer edge) to help the crescents form their shape when rolling. Starting from the outside, roll the dough up into a crescent shape, buttered side in. Place onto two lined baking sheets (3 rows of 8 on each sheet). You should end up with a total of 24 rolls. If baking in batches, keep the other tray in the refrigerator while one is in the oven. Brush the tops with the egg yolk and water mixture.
05Place the shaped crescent roll dough into the oven and bake at 400 degrees Fahrenheit (204 degrees Celsius) for 10-15 minutes or until golden brown. If you live in a dry climate, place a baking pan full of hot water on the lowest rack in your oven to create steam, which will help keep the crescent rolls soft and tender.