Crescent Rolls

Ingredients

2 packages active dry yeast
1/2 cup warm water
1/2 cup plus 1 tablespoon sugar
3/4 cup Roberts Butter
1 cup Roberts Milk, scalded
1 teaspoon salt
3 Roberts Eggs, beaten
5-5 1/2 cups flour, sifted

Preparation

Soften yeast in warm water; add 1 tablespoon sugar. Combine 1/2 cup butter and scalded milk; cool to lukewarm.

Combine yeast, remaining sugar, salt, beaten egg and milk mixture. Mix in flour to make a soft dough and knead until smooth. Cover and allow to rise in a warm place until double in bulk. Divide dough into fourths. Roll each fourth of the dough into an 8 inch circle; spread each circle with 1 tablespoon of the remaining butter. Cut each circle in 8 pie-shaped wedges. Beginning at wide end, roll up each wedge; place on buttered baking sheets, shaping into crescents. Bake at 400° for 15 to 20 minutes, or until nicely browned.

Recipe Contributed By: Cora Sacry Cardwell, Montana

Yield: 32