Ingredients
1 yeast cake or 1 tablespoon yeast
⅓ cup warm water
1 tablespoon sugar
1 cup milk, scalded
½ cup sugar
½ cup butter, melted
¾ teaspoon salt
3 eggs, beaten
3½–4 cups flour
Directions
1. Mix the yeast, ⅓ cup warm water, and 1 tablespoon sugar together. Set aside.
2. Scald the milk. Add the melted butter and ½ cup sugar to the hot milk. Stir and let the mixture cool.
3. Once cooled, add the salt and 3 beaten eggs. Stir well.
4. Add the yeast mixture and stir to combine.
5. Gradually add 3½ to 4 cups of flour. Stir with a spoon, being careful not to make the dough too stiff.
6. Cover the dough and place it in the refrigerator overnight.
7. The next day, divide the dough in half. Roll each half out thin and as round as possible.
8. Cut each round into 16 wedges.
9. Starting at the wide end of each wedge, roll the dough toward the narrow end to form a crescent-shaped roll.
10. Place the rolls on a cookie sheet. Set them in a cool, but not cold, place and let them rise until they are ready to bake.
11. Bake at 400°F for 15–20 minutes, or until lightly golden brown.