Crescent Dinner Rolls

Very good.  Can be frozen for another meal.
Ingredients:

4-5 C. flour

1 TBSP. sugar

2 pkg. active dry yeast

¾ C. warm water (100*-110*) 

½ C. butter, softened

¼ C. sugar

1 tsp. salt

3 eggs

Melted butter for brushing

Directions:

In smallish mixing bowl, combine 1 c. flour, 1 T. sugar, dry yeast and warm water. Mix well. Let rise in warm place until light and bubbly, 20 to 30 minutes. (It rises big and is sticky, so don't cover it to avoid it sticking to a cotton towel.)

While the yeast mixture is rising, combine in a large mixer bowl the butter, sugar, salt and eggs; Beat until well blended. Add the yeast mixture; mix well. By hand or with bread hook if you are using a stand mixer, gradually add three to four cups flour to form a stiff dough. Knead on floured surface about 30 strokes. (Or continue kneading with dough hook.) Grease the large bowl you used and place dough in it, turning to grease top. Cover with clean cotton dish towel, let rise in warm place until light and doubled in size, 1-1/2 hours.

Punch down dough; divide into two pieces. Roll each piece into a circle and brush with melted butter. Divide, using a sharp knife, into 12 triangles for each circle. Roll up, starting with large end of triangle, pinch to seal, curve a bit to form a crescent and place on greased cookie sheets. Cover with dish towels and let rise again for about a half hour, until roughly doubled in size.

Bake 12-15 minutes until golden brown. Watch them; they very well can be ready in 12 minutes. Cool on wire racks. While they are still hot, Pam usually brushes more butter on top to make them shiny. Makes 24 large rolls.