Crescent Rolls

From the Kitchen of Elaine Wynn of Big Sandy, TN


  • 2 Cups of Milk

  • 1/2 Stick of Butter

  • 1/2 Cup of Sugar

  • 1 Package of Yeast

  • 4 Eggs

  • 1/2 Cup of Warm Water

  • 1 Tsp. of Sugar

  • 2 Tsps. of Salt

  • 8 Cups of Flour (Best for breads)


Combine yeast, warm water (100-110 degrees) + tsp. sugar in a bowl. Heat 1 cup milk and butter until butter melts; add remaining cup of milk to the bowl. Milk should not be any hotter than 110 degrees. Put in mixer bowl and add remaining ingredients; adding flour a little at a time. Beat with mixer or combine well by hand. Place in bowl covered with clear wrap and refrigerate overnight.

Punch down roll about ¼ at a time into a rectangle. Brush with melted butter; cut into 5” squares (a little more than ¼ inch thick) with pizza cutter or knife. Roll up into a crescent shape; pinch at last point to seal. Lay pinched side down in shallow pan ½ inch apart (jelly roll pan is good) and brush with butter.

Let rise until doubled; Bake at 350 for 10-15 minutes or until golden brown. If you want to use part of dough later it will keep refrigerated for a couple of days. Makes about 50.