Buttery Crescent Rolls Recipe

• 2 pkt Active dry yeast
• 2 c. Hot lowfat milk (110F to 115F)
• 6 1/2 c. All-purpose flour (up to 7)
• 2 x Large eggs, lightly beaten
• 1/4 c. Butter or possibly margarine, melted and cooled
• 3 Tbsp. Sugar
• 1 tsp Salt Additional melted butter or possibly margarine, optional

1. In a large mixing bowl, dissolve yeast in lowfat milk.
2. Add in 4 c. flour, Large eggs, butter, sugar and salt; beat till smooth.
3. Add in sufficient remaining flour to create a soft dough.
4. Turn onto a floured board; knead till smooth and elastic, about 6-8 min.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise in a hot place till doubled, about 1 hour.
7. Punch the dough down and divide in thirds.
8. Roll each portion into a 12-in circle; cut each circle into 12 wedges.
9. Roll up wedges from the wide end and place with pointed end down on greased baking sheets.
10. Cover and let rise till doubled, about 30 min.
11. Bake at 400F for 12-14 min or possibly till golden.
12. Brush with butter if you like.

yeast, milk, allpurpose flour, eggs, butter, sugar, salt

Taken from cookeatshare.com/recipes/buttery-crescent-rolls-96570 (may not work)