Crescent Rolls

1 scant T yeast
1 T sugar
1/3 c warm water
3/4 t salt
1/2 c canola oil
1/2 c sugar
3 eggs, beaten (2 large eggs works)
1 cup warm milk
5 c flour
4 T (1/2 stick) butter, melted

In a small bowl, mix first three ingredients and set aside. In a separate bowl mix next three ingredients. Stir in the yeast mixture, then add the eggs and warm milk. Gently stir in the flour. Add additional flour if dough is sticky. Cover the dough and let it rise for three or four hours.

Divide the dough into two pieces. Roll each piece into a circle about 1/4 inch thick. Brush each circle with a tablespoon of melted butter. Slice the dough like a pizza into 12 wedges and roll up each wedge from the wide end to the narrow end. Place the rolls on baking sheets with the narrow tip of the dough tucked underneath. Cover the rolls and allow to rise for another two or three hours.

Brush the tops of the rolls lightly with melted butter and bake them for 10 minutes at 375˚. Makes 2 dozen.

Note: Recently we’ve found using 2 cups of whole wheat flour with 3 cups of white flour is just perfect. They do come out slightly smaller, but still delicious.
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