Recipe - Buttery Crescent Rolls

2 pack Active dry yeast
2 cup Warm milk (110F to 115F)
6 One half cup Allpurpose flour (up to 7)
2 Eggs; lightly beaten
One fourth cup Butter or margarine; melted
and cooled
3 tablespoon Sugar
1 teaspoon Salt
Additional melted butter or
margarine, optional

In a large mixing bowl, dissolve yeast in milk. Add 4 cups flour, eggs,
butter, sugar and salt; beat until smooth. Add enough remaining flour to
form a soft dough. Turn onto a floured board; knead until smooth and
elastic, about 68 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour. Punch
the dough down and divide in thirds. Roll each portion into a 12in circle;
cut each circle into 12 wedges. Roll up wedges from the wide end and place
with pointed end down on greased baking sheets. Cover and let rise until
doubled, about 30 minutes. Bake at 400F for 1214 minutes or until golden
brown. Brush with butter if desired.

Source: Taste of Home, Lynne Peterson, Salt Lake City, Utah Posted to
BakeryShoppe Digest V1 #207 by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Aug 29, 1997