Crescent Rolls

Crescent Rolls – (The Food Nanny – Liz Edmunds) (makes 2 cookie sheets, 48 rolls, 24 on each pan) 4 T. yeast ½ c. + 2 T. warm Water Mix together and allow sitting for 10 minutes. Mix together very well in separate bowl: 6 eggs 1 c. oil 1 c. sugar Warm milk in the microwave only until warm NOT scalding. 2 c. warm milk Add egg mixture and warm milk to the yeast mixture. Mix all together until combined. 10-11 c. flour 2 T. salt Add 1 cup of flour at a time until combined together. Continue to mix/knead for 5 minutes on med-high speed. Allow to raise 2-3 hours. Separate dough into 6 even balls. Roll out each ball until the size of a dinner plate on a lightly floured surface. Cut into 8 pizza wedge slices. With each wedge, roll down ward wrapping bottom skinny bottom piece down and around to make pretty crescent shape. Place 3 rolls across and 8 down, 24 on each cookie sheet. Allow to double in size while covered with clean dish towel (about 15 minutes). While raising on top of oven, preheat the oven to 400 degrees. Bake one sheet at a time. Bake 6 minutes on bottom rack and then 5 minutes on middle shelf until light golden brown. (Before you take them out, double check the bottom to make sure they are golden brown, not too light they could be doughy). Once they are perfectly golden brown, brush tops with melted butter once removed.