Ingredients

2 packages active dry yeast
1/2 cup warm water
3/4 cup warm milk
3/4 cup granulated sugar
1 teaspoon each salt and vanilla extract
1/2 cup butter or margarine, softened
5 1/2 to 6 cups flour
3 eggs, divided
1/2 cup apricot preserves or orange marmalade
2 teaspoons water

Directions

Pearl sugar or coarsely crushed sugar cubes< Sprinkle yeast over water in large bowl of electric mixer. Let stand until soft, about 5 minutes. Add milk, granulated sugar, salt, vanilla and butter; stir until butter melts.

Add 3 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic, about 5 minutes. Beat in 1 whole egg and 2 egg yolks (reserve 2 egg whites for glaze). Gradually stir in 2 to 21/2 cups more flour to make a soft dough.

Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 to 1 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface, adding more flour to prevent dough from being too sticky (about 15 minutes).

Turn dough in a greased bowl. Cover and let rise in a warm place until doubled, about 11/2 hours. Punch dough down, divide it into 2 equal portions, and let stand for 10 minutes.

Roll each portion of dough out on floured surface to an 18-inch-diameter circle. Cut each round into 12 equal triangles. Place about 1 teaspoon preserves at wide end of each triangle.

Starting from wide end of each, roll toward point. Place each roll on a greased baking sheet with point on underside, curving ends slightly to make a crescent shape.

Cover lightly and let rolls rise until puffy looking, about 25 to 30 minutes. Preheat oven to 375 degrees. Beat reserved 2 egg whites with 2 teaspoons water. Brush egg white mixture lightly over rolls. Sprinkle lightly with pearl sugar. Bake until well-browned, 15 to 20 minutes. Makes 2 dozen rolls.