Crescent Rolls - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. warm water (105~ to 115~)
4 1/2 c. all-purpose flour
1/2 c. sugar
1 tsp. salt
3/4 c. butter or margarine, softened
2 eggs, slightly beaten
3/4 c. warm milk (105~ to 115~)
melted butter or margarine

Preparation

Dissolve yeast in warm water.
Let stand for 5 minutes. Combine flour, sugar and salt in a large mixing bowl.
Cut in 3/4 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 and refrigerate overnight.
Punch dough down and divide 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 for an hour.
Bake at 400\u00b0 for 8 minutes.