Crescent Rolls
By: Helen Pitlick
Published: Thursday, February 11, 2010 - 10:07pm

Ingredients




1 packet (or cake) Yeast
1 cup Lukewarm water
1 cup Milk
1 cup Butter
4 tablespoons Sugar
1 teaspoon Salt
3 Eggs, beaten
1 cup Flour, sifted

Preparation

1 Soften the yeast in the water. Scald the milk and stir in the butter, sugar and salt. Cool to lukewarm. Stir in the yeast, eggs and flour. Knead until a smooth dough is formed. Place in a greased bowl and cover. Let rise until doubled in bulk. 2 Divide dough in thirds and roll each piece into a 10-inch circle. Cut into 12 wedge-shaped pieces. Roll up each piece from the wide end to the point. Place on a greased baking pan and pull ends inward to make a crescent. Let rise until doubled in bulk. Brush with melted butter. 3 Bake in a 400 degree oven 15 minutes or until browned.