Mom's Melt in Your Mouth Crescent Rolls

Crescent Rolls

I can't believe this one's not on here already. It has to be in my top five most made recipes. Thanksgiving and Christmas, these babies are the star of the table.

2 1/4 t yeast
1/4 c warm water

Mix and set aside.

1 c warm milk
1/2 c brown sugar
1/2 c oil
2 eggs, well beaten

Mix together, then add:

4 c flour
1 t salt
1/2 t baking soda

Beat together until light. Cover and let stand at least two hours, or overnight. Can be left overnight in the refrigerator so it doesn't get too yeasty tasting.

The dough will look like this when it is fully risen. Poke a hole with one finger. The dough should not bounce back at all.

 When you pull it from the side of the bowl it should be bubbly and soft, but not stick to the side.

 When well risen, add enough flour to make the dough easy to handle, if it isn't already (1/4 to 1/2 cup). Divide into three parts, roll each into a circle and cut into 12 wedges. Spread melted butter on each wedge. Roll up, starting on the large end of the wedge and place on greased cookie sheets, one inch apart. Let rise at least 30 minutes. Bake at 350 for 10-12 minutes, or until golden brown. Eat at least one while it is piping hot.