Overnight Crescent Rolls
1 package yeast
½ cup sugar
1 cup warm milk
2 eggs, well beaten
1 teaspoon salt
4 cups flour
½ cup melted butter
Mix yeast, sugar, and warm milk; let stand ½ hour. Add eggs, salt, flour and butter; mix well. Let mixture stand overnight, not refrigerated, covered with a damp towel. The next morning, divide the dough into four parts. Roll each section into a 9” circle and cut into 6 triangles; roll into crescent shape. After rolls are made, they can stand at room temperature all day before baking. Bake 15-20 minutes at 350.
