1 pkg. dry yeast
1 c. scalded milk
2 eggs
1/2 c. sugar
1 tsp. salt
1/2 c. vegetable oil
4 c. all-purpose flour, unsifted

The night before: Dissolve the yeast in 1/4 cup warm tap water. In a large bowl, beat the two eggs with a whisk. Mix in the sugar, salt, and milk. Add the dissolved yeast and oil, mixing well. Whisk in 2 cups of flour, scraping the sides of the bowl. If your mixer has dough hooks, transfer the dough to the large mixing bowl. With dough hooks incorporate the remaining flour. If you don't have dough hooks stir in the remaining flour with a large wooden spoon. Seal in a large plastic bowl, such as Tupperware; store in refrigerator overnight.

1 1/2 hours before serving: Remove from refrigerator and turn out on a floured cloth. Turn over several times and divide into 2 parts. One at a time roll out each section into a circle about 1/4 inch thick, like a pizza. Cut each circle into 16 equal wedges. Roll up from the wide end making crescent shapes. Place on greased cookie sheets and let rise in a warm place until doubled in size (approximately 1 hour). Bake at 375 degrees for 12 minutes.

If you prefer to pre-bake, follow 1 1/2 hours before serving directions any time the following day. After letting the rolls rise, pre-bake at 375 degrees for 5-6 minutes. Then bake the remaining 5-6 minutes just before serving.