2 pkgs. (1/4 oz. each) rapid rise yeast
1/2 c. warm water (110 to 115 degrees)
3/4 c. warm milk (110 to 115 degrees)
1/4 c. sugar
1 tsp. salt
1/3 c. butter
2 eggs
4 to 5 cups all purpose

Dissolve yeast in water in a large mixing bowl; let stand 5 minutes. Add the warm milk, sugar and salt stir well. Beat in butter, eggs and 1 cup of the flour.

Add enough remaining flour to make a soft dough. Turn onto a floured surface. Knead until smooth, elastic and no longer sticky, adding a small amount of flour if needed. Place in a greased bowl, turning once to grease the top. Let rise in a warm place until doubled in size. Punch dough down and divide in half to make crescent rolls or cinnamon twists.

CRESCENT ROLLS: Roll each half of dough into a 12 inch circle. Brush with melted butter and cut into wedges (like pie). Roll up, beginning from the wide end. Curve into crescent shapes and place on a greased baking sheet. Brush again with butter. Bake at 375 degrees for about 20 minutes or until golden brown. Remove to wire rack; brush with butter.

CINNAMON TWISTS:

Roll each half of dough into a rectangle. Brush with melted butter, sprinkle with cinnamon and sugar. Fold dough over twice cut into 1 inch strips. Twist each strip and place on a greased baking sheet. Brush with butter. Bake at 375 degrees for 20 minutes, remove to wire rack. Drizzle with a confectioners' sugar glaze if desired.