2 c. lukewarm water, heated to 115 degrees
2 pkg. dry yeast
1 tbsp. sugar
1 tsp. salt
4 c. flour
4 tbsp. sugar
3 tbsp. vegetable oil
1/3 c. butter, melted

Place yeast, 1 tablespoon sugar and salt in small glass container; pour 1/2 cup heated milk over yeast mixture and allow to become completely moistened. Place flour and 4 tablespoons sugar in 4-5 quart mixing bowl; pour remaining 1 1/2 cup heated milk over flour mixture, add vegetable oil, mix until soft dough. Add yeast mixture to flour mixture and blend until smooth.

Place covered in refrigerator from 1 1/2 to 2 hours, let rise in refrigerator.

Remove from refrigerator, knead well, divide in two, press first half on floured surface into two (12-14 inch) in diameter cake. Spread small amount of melted butter on cake. Cut cake into 12 pie-shape pieces. Roll large end to small point. Repeat same for second half.

Place 24 crescents in 9x13 inch butter-lined baking pan. Brush remaining melted butter over top of 24 crescents. Allow to double in size in warm place. Bake at 350 degrees for 10 minutes or until golden.