Fool Proof Crescent Rolls

Makes 16 rolls

Combine 1/2 c. warm H2O, 1 Tblsp yeast (1 pkg.), & 1 tsp sugar. Set aside.

In a small bowl or glass measuring, cup, heat 1/2 c. water & 4 Tbl butter till melted. Put in large bowl & mix in 1/2 c. milk, 1/4 c. sugar, 1 tsp of salt, & 2 eggs. Stir in the yeast mixture.

Beat in 3 1/2 - 4 c. flour. Knead for a few minutes. Dough should still be sticky. Let raise until double in size either on the counter (2-3 hours) or overnite in the frig.

Dump dough out onto a well-floured board. Knead enough flour into dough until it is soft & manageable and not sticky. Divide dough in half and roll each piece into a flat circle 1/4" thick or size of large dinner plate. Spread with softened (or melted) butter & cut into 8 wedges. Starting at the large end, roll up each piece and place on a greased cookie sheet. Rolls should be close together so they are just not touching. 16 rolls can be fit onto a large cookie sheet. Let rise in a warm place about 30 minutes till doubled. Preheat oven to 375 and bake rolls for 10 to 15 minutes, till golden. Check halfway through, maybe rotate cookie sheet, and be careful not let them burn. They can be left to cool on the cookie sheet till serving time.

To speed-raise these rolls, preheat oven to 250, turn off, loosely cover the dough with greased tin foil or plastic wrap, and place in the oven. Dough can raise this way for 40-60 minutes. The formed rolls can raise this way for 15-20 minues. Take out before doubled because they will continue to raise while the oven is preheating. Pre-heat oven to 375 and bake as above. Recipe can easily be doubled. If you want larger rolls, divide the doubled dough in to 3 pieces instead of 4.