Crescent Rolls(Buttery-Rich-Golden)

• 1 tsp. sugar
• 1 Tbsp. active dry yeast
• 1 1/2 c. lukewarm water
• 2 eggs, beaten
• 1/2 c. vegetable oil or melted margarine
• 5 to 6 c. hot roll mix
• 2 Tbsp. butter or margarine, softened

1. In a large bowl, dissolve yeast and sugar in lukewarm water. Blend well, add additional hot roll mix to make it a soft, but not too sticky, dough.
2. Knead about 5 minutes, until dough is smooth. Lightly butter bowl.
3. Put dough in bowl and let rise in a warm place until double in size, about 1 hour.
4. Generously grease baking sheet.
5. Punch dough down. Divide in half.
6. Let stand 10 minutes.
7. On a lightly floured surface, roll out each half to a 12-inch circle.
8. Brush each circle with 1 tablespoon softened butter or margarine.
9. Cut each circle into 16 pie shaped wedges. Roll up each wedge from the wide end.
10. Place pointed side down in a crescent shape on prepared baking sheets.
11. Cover and let rise again until doubled in bulk, about 45 to 60 minutes.
12. Preheat oven to 400u0b0.
13. Bake 15 to 20 minutes, until golden brown.
14. Makes about 32 rolls.

sugar, active dry yeast, water, eggs, vegetable oil, hot roll, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053274 (may not work)