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.