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

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 of an electric mixer until smooth. Stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface, and knead until smooth and elastic, about 8 to 10 minutes. Place in a 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 in bulk.

Divide dough in half. Roll half of dough into a 12" circle on a lightly floured surface; cut into 12 wedges. Roll up each wedge tightly, beginning at wide end. Seal points and place rolls, point side down, on lightly greased baking sheets; curve into crescent shapes. Repeat with remaining dough.

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