3/4 c. milk
3 tbsp. butter
4 tbsp. sugar
1 tsp. salt
1 pkg. yeast
1/4 c. warm water
3 1/2 c. flour, sifted
1 beaten egg

Scald milk and then add butter, salt, and sugar. Stir and then set aside to cool. Dissolve yeast in water. When milk mixture is cooled to warm, mix in egg and yeast mixture. In large mixing bowl, mix together milk mixture and flour. Add flour a little at a time, mixing well. Dough will be very stiff. A mixer with a dough hook works well. Place dough in a greased bowl and cover. Refrigerate overnight.

The next day, divide dough in half and roll each half out into a 12 inch circle. Brush with melted butter. Cut circle into fourths and then each fourth into thirds. Makes 12 pie shaped pieces.

Roll up each piece starting at big end to form a crescent shape. Place each crescent on an ungreased cookie sheet and set aside to raise. Keep rolls covered with a tea towel and in a warm spot until they have doubled in bulk. Bake at 400 degrees for 10-12 minutes. Remove from oven and rub butter over the top of each roll. Yields 2 dozen rolls.