3/4 c. butter
1/4 c. sugar
1 c. milk
1/2 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water, 110 degrees
4 c. unbleached flour - sift before measuring
2 eggs at room temperature
Oil
Melted butter

Heat milk until tiny bubbles form around edge of saucepan (scald), remove from heat and stir in butter, sugar less 1 teaspoon sugar and salt just until butter melts (may be done in microwave or in saucepan). Remove from heat and cool slightly.

Dissolve yeast and 1 teaspoon sugar in warm water in large bowl; set aside for 5 minutes.

When milk mixture is lukewarm (85°F) beat into yeast. Add 2 cups flour and beat slowly with the paddle attachment of an electric mixer, then with medium speed for 2 minutes, stopping mixer and scraping down sides. (This is the secret of fine texture in rolls. There should be no lumps.)

Beat in eggs; when well blended, stop mixer and scrape down beaters and bowl.

Slowly add 1 cup flour at low speed for 2 minutes. (Mixer may labor at this point.) Remove paddle, stir in 3/4 cup flour and knead with dough hook or beat with wooden spoon until dough is smooth and elastic. (Dough will not be as stiff as for bread or any you knead on a board.)

Oil a large bowl and turn dough into it; brush top with oil and cover loosely with plastic wrap, then a towel wrung out in warm water. Set in warm place (about 85°F) protected from drafts. Let dough rise until double in bulk (about 2 hours).

You can tell when dough has doubled by sticking 2 fingers in center; if holes remain without pushing back up again, it is ready. Punch dough down (it will keep an extra hour or so, if need be) and beat out all air bubbles by kneading either in the bowl or on small amount flour on board. If dough is too sticky to be kneaded, a small amount of flour may be added at a time, but keep in mind that the more flour added, the less light and fluffy the final result will be!

Divide dough in 4 equal pieces. Round each up into ball. Sprinkle remaining 1/4 cup flour on board and roll each piece into a circle 1/8 inch thick.

Brush top with melted butter, then cut each circle in about 8 wedges; roll each up from wide area to narrow point to form crescent.

Arrange crescents on lightly oiled baking sheets (or cookie sheets) allowing room for rolls to triple in size. Brush tops with more melted butter, cover with plastic wrap or clean linen or cotton towel and set in warm place to rise (about 1 hour).

Bake in preheated 400°F oven about 10-12 minutes, or until pale golden color. Remove to cool on wire rack.

When cool, brush with melted butter.

Store in an airtight container and refrigerate or freeze.

To reheat, remove as many as rolls as needed; arrange on baking sheets or foil and heat in 350°F oven about 15 minutes or until heated through.

REFRIGERATOR DOUGH:

After dough has been beaten until smooth, oil a large bowl and turn dough over in the bowl to cover with a film of oil so that it won't form a crust. Leave room for expansion and tightly cover.

Refrigerate up to 2 days, punching down whenever double in bulk, about every 9-10 hours. Remove from refrigerator 2 1/2-3 hours before shaping, then shape as desired.

Let rise until double in a warm, draft-free place, then bake as directed.

This dough may be shaped into rolls before freezing, then frozen directly on baking sheets; frozen unbaked rolls keep in freezer for up to 2 weeks.

To bake, remove rolls from freezer, allowing 2-3 hours to thaw and rise. When double in size, bake as directed. After the rolls are frozen, store in airtight plastic bags until needed.

These rolls are light and fluffy. May be made and frozen in advance.