1/3 c. warm water
1 pkg. dry yeast
2 tsp. sugar
3/4 tsp. salt
1 egg
3 eggs, room temp.
3 1/2 - 4 c. flour
1/2 c. butter, softened & cut into 8 pieces
1 tbsp. milk

Measure warm water into large mixing bowl. Sprinkle in yeast, stir until dissolved. Stir in sugar, salt and eggs and 1 cup flour. Beat until smooth. Mix in butter and enough flour to make soft dough. Turn out onto a lightly floured board. Knead lightly 3 to 5 minutes, sprinkling with flour to prevent sticking. Place in a greased bowl. Cover with plastic wrap; let rise 45 minutes. Punch dough down; refrigerate for 15 minutes. Divide dough in half; keep half in refrigerator. Divide remaining dough into two equal pieces.

Roll each piece into 10" circle. Cut each circle into 8 wedges. Starting from wide ends, roll up to tips; seal ends. Shape into crescents and place on ungreased baking sheet. Cvoer; let rise 45 minutes. Beat remaining 1 egg and milk; brush on rolls. Bake in a 425 degree oven for 8 to 10 minutes or until golden brown. Remove from sheets and cool on wire rack. Makes 32 rolls.