Crescent Rolls - cooking recipe

Ingredients

1 envelope dry yeast, dissolves in 1/4 c. hot water (110~ to 115~)
4 1/2 to 5 c. flour
3/4 c. oleo, softened
1/2 c. sugar
1 tsp. salt

Preparation

Mix together flour, sugar and salt.
Cut oleo into mixture with pastry blender until crumbly.
Heat milk until scalded; add 2 eggs, slightly beaten, and yeast mixture.
Combine all three with flour and stir with a spoon until mixed well.
Refrigerate overnight. Divide dough into two parts.
Roll into a circle (use flour on board to keep from sticking).
Cut circle into 12 crusts (like a pie).
Starting at wide end, roll up and shape like a crescent. Place on a greased baking sheet.
Brush with melted butter and let rise (about an hour).
Bake at 400\u00b0 8 to 10 minutes.
Brush with melted butter (or oleo) after you take them out of oven.
Yields 2 dozen rolls.