Butterhorn Crescent Rolls - cooking recipe

Ingredients

2 pkg. dry yeast
2/3 c. warm water
1 c. warm diluted evaporated milk
1/3 c. sugar
1 1/2 tsp. salt
1/3 c. oleo, softened
2 eggs
6 c. unsifted flour
soft and melted oleo

Preparation

Sprinkle yeast in warm water in large bowl; stir until dissolved.
Add milk, salt, sugar, 1/3 cup oleo, eggs and 1/2 of flour.
Beat until smooth.
Gradually stir in rest of flour.
Turn out on floured board.
Knead 5 to 10 minutes or until light, elastic, smooth and no longer sticky.
Cover; let rise 20 minutes. Punch down; divide into 3 pieces.
Roll each into 12-inch circle. Spread with soft oleo; cut into 12 pie-shaped wedges.
Start rolling at large end and roll to point.
Place on greased baking sheet point down.
Brush with melted oleo.
Cover; let rise.
Bake at 375\u00b0 for 20 minutes.
(Can be refrigerated up to 24 hours). Let stand at room temperature for 10 minutes, if refrigerated.