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

Scald milk, and let cool to lukewarm. Dissolve yeast in a 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, and divide in half. Roll each half into a circle about 10 inches in diameter and 1/4 inch thick; cut into 8 wedges. 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 to 10 minutes or until lightly browned. Yield: 16 rolls.