Stir in sugar, salt and butter. Remove from stove and allow to cool until lukewarm.

In a large mixing bowl (rinse bowl in hot water first so the water doesn't cool down too much when added), dissolve yeast in warm, not hot, water. Allow to stand for 10 minutes.

Cooks Note: If using quick-rising yeast, or if you have several hours to allow for rising time, 1 packet of yeast is sufficient).

When milk mixture has cooled to lukewarm, add it to the yeast along with eggs, and half of the flour. Beat until smooth.

Stir in just enough flour to make a soft dough; turn out onto a work surface which has been lightly dusted with flour and knead dough until smooth and elastic, about 10 minutes. Alternatively, knead using the dough hook attachment for about 5 minutes.

Place kneaded dough in a bowl which has been oiled, turning once to coat all sides so the dough won't form a crust as it rises. Cover with a damp towel or plastic wrap and place in a warm, draft-free place to rise until doubled in size, about 1 hour.

Punch dough down to remove air bubbles. Roll into 2 inch balls. Place shoulder to shoulder in a greased and floured round or square pan with 2 inch high sides. Let rise until nearly doubled in size and bake at 350°F for about 45 minutes or until golden. Brush tops with melted butter while still warm.

To make crescents, divide into 4 pieces.

Roll each piece out on a lightly floured work surface to form a circle 1/8-inch in thickness. Using a sharp knife, slice the circle into 8 wedges.

Roll up each wedge, beginning at the wide end. (Before rolling, the dough may be brushed with warm (not hot) melted butter, but this will cause the rolls to need a longer rising period).

Place the rolls, with the point tucked underneath, on a lightly oiled cookie sheet. If desired, the ends may be curled inward to form crescent shapes.

Cover loosely and allow the rolls to rise in a warm, draft-free place until doubled in size, about 1 hour (or more, depending upon room temperature).

Bake in a 400°F oven for about 20 minutes, or until the rolls are light and golden.

Makes about 32 small rolls.

Submitted by: CM