CRESCENT ROLLS

1 pkg. dry yeast
¼ cup warm water (105-115)
4½ to 5 cups flour
½ cup sugar
1 teaspoon salt
¾ cup butter or margarine, softened
2 eggs, lightly beaten
¾ cup warm milk (105-115)
Melted butter or margarine

Dissolve yeast in warm water; let stand 5 minutes.

Combine 4½ cups flour, sugar, and salt in a large mixing bowl.  Cut in ¾ cup butter with pastry blender until mixture resembles coarse meal.  Combine eggs, milk, and yeast mixture; add to the flour mixture, stirring well (dough will be sticky).  Cover dough and refrigerate overnight.

Punch dough down, and divided in half.  Roll each half into a 12-inch circle on a floured surface; cut each circle into 12 wedges.  Roll up each wedge tightly, beginning at wide end.  Seal points, and place rolls, point side down, on greased baking sheets.  Curve rolls into crescent shape.  Brush with melted butter.

Cover and let rise in a warm place (85*), free from drafts, about 1 hour or until doubled in bulk. Bake at 400* for 8 minutes. Yield: 2 dozen.
 

FOR WHEAT CRESCENT ROLLS:

1 cup whole wheat flour
3½ cups white flour