1 c. milk
1/4 c. butter
3 tbsp. sugar
1 tsp. salt
1 pkg. dry yeast
1 1/2 c. warm water (105 to 115 degrees)
2 eggs, beaten
4 to 5 c. bread flour

Scald milk; add butter, sugar and salt, stirring until butter melts. Let mixture cool to lukewarm. Dissolve yeast in water in a large bowl. Add milk mixture, eggs and 2 cups flour. Beat at low speed with an electric mixer until smooth. Stir in enough remaining flour to make a soft dough.

Turn out onto a floured surface, knead about 8 to 10 minutes until smooth and elastic. Place in well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled. Divide in half. Roll each half into a 12 inch circle on a lightly floured surface; cut into 12 wedges. Roll up each tightly, beginning at wide end, seal point. Place point side down on lightly greased baking sheets; curve into crescent shapes. Repeat with remaining dough.

Cover and let rise in warm place (85 degrees), 30 minutes or until doubled in bulk. Bake at 400 degrees for 8 to 10 minutes or until brown. Brush with butter. Yield: 2 dozen.