Title: Buttery crescent rolls
 Categories: None
      Yield: 1 Servings
 
      2 pk Active dry yeast
      2 c  Warm milk (110F to 115F)
  6 1/2 c  All-purpose flour (up to 7)
      2    Eggs; lightly beaten
    1/4 c  Butter or margarine; melted
           -and cooled
      3 tb Sugar
      1 ts Salt
           Additional melted butter or
           -margarine, optional
 
  In a large mixing bowl, dissolve yeast in milk. Add 4 cups flour,
  eggs, butter, sugar and salt; beat until smooth. Add enough remaining
  flour to form a soft dough. Turn onto a floured board; knead until
  smooth and elastic, about 6-8 minutes. Place in a greased bowl,
  turning once to grease top. Cover and let rise in a warm place until
  doubled, about 1 hour. Punch the dough down and divide in thirds.
  Roll each portion into a 12-in circle; cut each circle into 12
  wedges. Roll up wedges from the wide end and place with pointed end
  down on greased baking sheets. Cover and let rise until doubled,
  about 30 minutes. Bake at 400F for 12-14 minutes or until golden
  brown. Brush with butter if desired.