Buttery Crescents

• 2 (1/4 oz. each) pkg. active dry yeast
• 2 c. warm milk
• 6 1/2 to 7 c. all-purpose flour
• 2 eggs, lightly beaten
• 1/4 c. butter, melted and cooled
• 3 Tbsp. sugar
• 1 tsp. salt
• additional butter (optional)

1. In a large mixing bowl, dissolve yeast in milk.
2. Add 4 cups flour, eggs, butter, sugar and salt; beat until smooth.
3. Add enough remaining flour to form a soft dough.
4. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top.
5. Cover and let rise in a warm place until doubled, about 1 hour.
6. Punch the dough down and divide in thirds.
7. Roll each portion into a 12-inch circle; cut each circle into 12 wedges.
8. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
9. Bake at 400u0b0 for 12 to 14 minutes or until golden brown.
10. Brush with butter if desired.
11. Yield:
12. 3 dozen.

active dry yeast, warm milk, flour, eggs, butter, sugar, salt, additional butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941325 (may not work)