Crescent Rolls
Ingredients
2 (.25 ounce) packages active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar, divided
2 eggs
1/2 cup milk
1/2 cup butter, room temperature
1 teaspoon salt
4 cups all-purpose flour
1/4 cup butter, softened
Dissolve yeast and 1 tablespoon of the sugar in warm water.
Stir in eggs, milk, butter, salt, remaining sugar and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until doubled in size (about 1 1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 8-10 wedges. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 30 minutes to 1 hour).
Bake at 375 degrees F for 12-15 minutes or until golden brown. Brush tops with butter when they come out of the oven.