Crescent Rolls

I begged this recipe from a friend in Ashland after eating a dinner at their home. They’re tasty and have a nice look to them also. My sister-in-law who recently attended a Cooking With Beans class said she tried substituting the butter with 1/2 c. of mashed or blended white beans, drained, and it tastes the same, very good.



1 Tbsp. yeast

1 Tbsp. sugar

2 Tbsp. lukewarm water

Mix.

1 C. milk

3/4 teas. salt

1/2 C. butter

1/2 C. sugar

4 C. flour

3 eggs, beaten

Scald milk, add butter, cool to lukewarm. Add other ingredients, cover and let rise 5-6 hours (double in size). Knead one or two times. Divide in half. Roll into a circle, 1/8" thick, 12-15" across. Cut circle into 16 pieces (in pizza fashion). Roll each from the large to the small end and shape like a crescent. Place on cookie sheet, 16 to a sheet, 1" apart. Let rise 2-3 hours. Bake 5-6 minutes at 375.

Makes 32 rolls.