Terese's Crescent Rolls

Kristy's mom makes the best rolls, and she shared her recipe with me. Makes 24-36, depending on how jumbo you want them.     Jill Dorrough

Terese's Crescent Rolls 2 1/4 c warm milk (warm in microwave) must be warm like a baby's bottle, but not hot. 2/3 c sugar 2 T yeast (If you double recipe do not double yeast) 2 beaten eggs 2 T soft butter 2 t salt 6-7 cups flour Directions: Mix and let stand for 15 minutes 2 1/4 c warm milk (warm in microwave) must be warm like a baby's bottle, but not hot. 2/3 c sugar 2 T yeast (If you double recipe do not double yeast) Add and mix: 2 beaten eggs 2 T soft butter 2 t salt Mix and add one cup at a time 6-7 cups of flour, until dough comes away from the sides of the bowl and clings to dough hook Knead 5 minutes in the mixer. Put dough into a greased large bowl. Raise until double in size and then punch down. Raise again until double in size and then punch down. Remove dough from bowl and place on floured surface. Cut into 3 equal pieces. Roll each piece into a large circle. Work on a floured surface and flour your rolling pin. Cut like a pizza into 8 triangles with a pizza cutter (for smaller rolls cut into 12 triangles); dough will be quite thin. Roll each triangle starting with the large end. Bend slightly to shape into a rescent. Make sure the end of the triangle is tucked under roll. Raise again for about 40 minutes. Bake on greased sheets at 375 for an about 12 minutes, until golden (not dark) brown. Let the rolls cool and then turn them over so that the bottoms don't get soggy; or