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Ingredients
- 1 pkg. dry yeast
- 1 Tbsp. sugar
- 1 c. lukewarm water
- 1 stick melted oleo
- 1/2 c. sugar
- 1/2 tsp. salt
- 3 beaten eggs
- 4 1/2 to 5 c. flour
Method
- Dissolve yeast in water; add sugar.
- Stir and mix all ingredients together, reserving just enough butter to brush top of dough.
- Cover tightly and place in refrigerator overnight.
- Next day, divide dough into 3 parts.
- Shape into balls.
- Roll out on floured board to 1/4-inch.
- Cut circles into 12 pie-shaped cuts. Starting from large end, roll up.
- Place on greased sheet and let rise uncovered for several hours.
- Bake at 400° for 8 to 10 minutes.
- Yields 36 crescent shaped rolls.
- Dough may be kept several days in refrigerator.
- Shaped rolls may be frozen and used as needed.
