Butter Crescent Rolls

Ingredients:

• 2 (1/4oz ea) envelopes active dry yeast
• 3/4 cup warm water
• 1/2 cup sugar
• 1/2 cup butter, melted
• 2 large eggs, lightly beaten
• 1 1/2 teaspoons salt
• 4 cups all-purpose flour
• 1/4 cup butter, softened

Instructions:

Combine the yeast and warm water in a 2-cup liquid measuring cup and let stand for 5 minutes. Combine the yeast mixture, sugar, butter, eggs and salt in a large mixing bowl, then add 2 cups flour, stirring well. Gradually stir in the remaining flour to make a soft dough. Turn the dough out onto a well-floured surface and knead 3 or 4 times. Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Punch the dough down and divide into thirds, shape each portion into a ball. Roll each ball into a 12-inch circle on a floured surface. Spread with the softened butter. Cut each circle into 12 wedges. Roll upp each wedge, starting with the wide end. Place the rolls, point side down on greased baking sheets. Cover and let rise in a warm place, free from drafts for 20 minutes or until doubled in bulk. Bake at 375° for 12 minutes or until golden. Brush the rolls with additional melted butter, if desired.