Buttery Crescents

Ingredients:

2 packages active dry yeast (1/2 oz. each)
2 cups warm miJk (110-115°)
61/1 to
7 cups all-purpose flour
2 eggs lightly beaten
1/2 cup butter or margarine

Instructions:

melted and cooled 3 Tbsp. sugar 1 tsp. salt Additional melted butter, optional In large mixing bowl, dissolve yeast in milk. Add cups flour, eggs, butter, sugar and salt; bc!at until smooth. Add enough remaining flour to form a soft dough. Tum onto a floured board; knead until smooth and elastic, about 6-8 minutes Place in a greased bo I. turning once to grease top. Cover and let rise in warm place until doubl about I hour. Punch dough down and divide in thirds. Roll each ponion into a J2″ circle; cut each circle into 12 wedges. Roll up wedg!S from the wide end and place with pointed end down on greased baking cs.. Cover and let rise until double about 30 minutes. Bake at -WO° for 12-14 minutes or until. g.. olden brown. Brush with buner. Yields 3 dozen.

Notes:

Nothing gets a response from your diners like fre!>h baked crescent rolls. The aroma in the kitchen will havt! family, frin and special guests asking, “Vhen is dinner going to be! served?. &r’e them wmpped in a hite linen napkin, and njoy watching your guots help themselves to the most irresistible item on the table.

Servings Yield:

Yields 3 dozen