3/4 c. milk
1 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
1/4 c. sugar
1 tsp. salt
1/4 c. butter, softened
1 egg, beaten
3 c. flour

Yields: 16 rolls. Easy to double.

Scald milk, let cool to lukewarm. Dissolve yeast in water in large bowl. Stir in sugar, salt, butter and egg. Add milk, stirring well. Add flour and beat until smooth.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk.

Punch dough down, divide in half. Roll each half into a circle abut 10 inches in diameter and 1/4 inch thick; cut into 8 wedges with knife or pizza cutter. Roll each wedge tightly, beginning at wide end.

Place rolls on greased baking sheets, point side down. Curve into crescent shape. Cover and let rise until doubled in bulk (about 45 minutes). Bake at 400 degrees for 8-10 minutes until lightly browned.