Crescent Rolls

2 packages active dry yeast

3/4 c. warm water (110* F)

1/2 c. sugar

pinch of salt

2 eggs

1/2 c. butter, room temperature

4 c. flour

Additional butter at room temperature


In large bowl of stand mixer fitted with dough hook, dissolve the yeast in the warm water.  Stir in the sugar, salt, eggs, 1/2 c. butter and 2 c. of the flour.  Turn mixer to low speed and gradually incorporate the remaining 2 cups of flour and knead until dough pulls away from side of bowl and is smooth.  The dough will be very soft but not tacky.  Cover bowl with towel moistened with warm water and allow to rise until doubled, about 2 hrs.


Punch dough down and divide in half. Roll each half into a 12" circle.  Spread with  additional softened butter and using a pizza cutter cut into wedges of desired size.  Roll up wedges starting with the wide end.  Place with the point down onto a parchment lined baking sheet.  Redampen the towel and cover the rolls for about 1 hour or until doubled in size.


Bake at 350* for 15 minutes or until golden brown.