2 pkgs. yeast
1 c. warm water
1/2 c. butter
1/2 c. sugar
3 eggs, room temp.
1 tsp. salt
5 c. sifted flour

1. Add yeast to warm water; let stand. Measure butter, sugar and salt. Add eggs in large mixing bowl. Mix with wooden spoon 200 strokes. Add 1 cup flour and yeast mixture. Beat well. Add more flour first with a spoon then with hand, squeeze dough through fingers to blend well.

2. Scrape down dough from sides of bowl. Cover with 2 layers of waxed paper then foil or a damp cloth. Refrigerate for 2 hours. When ready to make rolls, take 1/4 of the dough at a time. Cover and return rest to refrigerator. Shape as desired. Place on greased sheet, cover and let rise in warm place for 1 to 1 1/2 hours. Bake at 400 degrees for 10 to 20 minutes, depending on size of roll.

3. For crescents: Roll out one part into a 9" circle, dough will be about 1/4" thick. Cut into 12 pie shaped pieces. To shape, roll each piece of dough from the wide side toward the point, stretching the dough slightly as it is rolled. Place on baking sheet about 1" apart, curving ends. Can also make twists, figure 8's, snails, knots and clothespin rolls.