1 pkg yeast dissolved into 1 T warm water
1/2 C butter, melted (not margarine)
2 eggs, beaten well
1 1/2 C milk, scalded and cooled
1 tsp salt
5 C flour
Mix all ingredients except flour with an electric mixer. Stir in flour all at once. Cover and refrigerate 3-4 hours or overnight.
For crescent rolls: Cut dough in half then in half again. Working with on-fourth of the dough, roll it into a circle. Spread with butter. Cut circle into eight pie-shaped wedges. Roll up from wide to narrow end, tucking under tip; shape into crescent. Place on nonstick or buttered cookie sheet. Repeat with remaining dough. Let rise 2 hours, or until doubled in size. Bake at 350 degrees for 10 minutes or until turning golden (sometimes they take a little longer).
Makes 32 rolls.
(You can also make cinnamon rolls out of this dough.)
March 7, 2010
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