Cook’s note: “This is my 97-year-old Grandma Arlene's recipe. They have been a staple at our family dinners for many, many years.”
1/4 C. warm water
2 pkg. yeast
1 C. milk, scalded
1/2 C. butter, diced
1 tsp. salt
1/2 C. sugar
3 eggs, slightly beaten
4 C. flour
Combine water and yeast. Allow to set until bubbles appear.
Scald milk, add butter salt and sugar. Stir until butter is melted and milk has cooled to lukewarm. In a large mixing bowl or mixer, combine yeast, milk mixture and eggs. Add flour, stirring until soft dough forms. Knead for several minutes.
Place dough in greased bowl; cover with towel and let rise for 1 hour. When dough has doubled, punch down and remove from bowl. Divide into three equal balls. Allow to rest 10 minutes. On a floured surface, roll each ball into a 10-inch circle. Cut into 12 equal triangles.
Starting at the widest edge, roll to the point, creating a crescent roll shape. Place on parchment-lined or greased baking sheet. Allow to rise in warm spot for about 30 minutes or until rolls spring back to the touch. Bake in 350° oven for 15 minutes.