Crescent Rolls

This recipe comes from sister Chris's daughter-in-law Kate, it is her grandma Cay's recipe.

• 2 yeast cakes (4 1/2 teaspoons yeast)
• ¼ cup warm water
• 2 eggs
• ½ cup sugar
• 1 teaspoon salt
• 1 cup warm water
• 1/2 cup butter (1 cube) + extra for brushing
• 4 1/2 cups flour

 

1. Dissolve yeast in 1/4 cup warm water.  
2. Beat 2 eggs well, add 1/2 cup sugar, 1 teaspoon salt, 1 cup warm water, and the melted cube of butter. Add to yeast mixture.  Add 4 1/2 cups flour with spoon.  Mix well.  
3. Let dough rise 1 1/2 hours, punch down dough before putting in refrigerator.  Bring dough out 3 hours before you want to bake off.  When you remove dough from refrigerator, let dough rise for a second time 1 1/2 hours.
4. Divide dough into 4 parts.  Roll out into circle and divide into six triangles. Roll triangles into crescent shape, brush with butter and let raise for final 1.5 hours.
5. Bake at 400 degrees for 8 minutes or until golden brown. Brush tops with butter when they come out of the oven.