Never Fail Rolls - cooking recipe

Ingredients

3/4 c. scalded milk
1/2 c. sugar
1 tsp. salt
1/3 c. butter or Crisco
1 pkg. dry yeast
1/4 c. very warm, not hot, water
3 eggs, beaten
4 c. flour

Preparation

Mix milk, sugar, salt and butter or Crisco and let cool to lukewarm.
Dissolve yeast in water; let set until it foams, bubbles, or is completely dissolved.
Add to the cooled milk mixture.
Add eggs and flour to the milk and yeast mixture; beat well.
Pull out the beaters; cover and let rise overnight at room temperature.
In the morning, divide dough in half and roll out on a lightly floured surface to circles 1/2-inch thick.
Cut each into 16 wedges; roll each wedge toward the center for crescent rolls. Place on greased baking sheets.
Cover; let stand at room temperature for 4 hours.
Bake 10 minutes at 400\u00b0.