Ingredients
2
(1/4 ounce) packages active dry yeast
6
tbsp unsalted butter, melted and cooled
Directions
1.
1. Dissolve the yeast and 1 tablespoon sugar in the warm water.
2.
2. Let stand for about 5 minutes.
3.
3. In a large mixing bowl, mix the milk, butter, remaining sugar and salt.
4.
4. Add 2 cups flour, mixing well.
5.
5. Add the beaten eggs and yeast. Beat well.
6.
6. Add the remaining flour (or enough to make a soft dough).
7.
7. Cover the dough and let rest for about 20 minutes.
8.
8. Knead the dough on a lightly floured board, then place in a greased bowl.
9.
9. Cover and let rise until double in bulk.
10.
10. Punch down and divide the dough into thirds. Roll into a 12â³ diameter circle, cut the circle into 16 pie-shaped pieces.
11.
11. Starting with the wide end, roll up into crescent shapes.
12.
12. Place the crescent rolls on a greased cookie sheet (donât crowd - the rolls need plenty of room) and let rise for about 1 hour, covering lightly with plastic wrap.
13.
13. Bake in a preheated 375º F oven for about 10-12 minutes (or until golden brown).
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