EASY CRESCENT ROLLS (using milk)
Makes 3 dozen

1 cup milk, scalded
1/2 cup sugar
1/2 cup vegetable oil
1 tbsp. salt
2 pkgs. dry yeast
1/4 cup warm water (105-115 degrees F)
2 eggs, beaten
5 cups all-purpose flour

Combine milk, sugar, oil and salt in a large mixing bowl; stir until sugar is dissolved. Cool to 105 to 115 degrees F.

Dissolve yeast in warm water. Add yeast mixture and eggs to milk mixture, mix well. Gradually add flour, mixing well. Place dough in a greased bowl, turning to grease top; cover and let rise in a warm place, free from drafts, about 1 1/2 hours or until doubled in bulk.

Punch dough down and divide in 5 portions. Turn each portion out and knead 4 or 5 times. Roll into a 12 inch circle, and cut into 8 wedges. Roll up each wedge, beginning at wide end. Dip in melted butter and place on baking sheets. Let rise 1 hour in a warm place.

Bake at 375 degrees F for 10 minutes.

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CRESCENT ROLLS (using water)

2 pkg. active dry yeast
3/4 cup warm water
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 cup butter, melted
4 cups flour, divided use

Dissolve yeast in warm water. Stir in sugar, salt, eggs, butter and 2 cups of the flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Cover; let rise in warm place until it's doubled (about 1 hour).

Divide dough in half; roll each half into 12 inch circle. Spread with butter; cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with point under, on greased baking sheet. Cover; let rise until it's doubled (about 1 hour).

Bake 12-15 minutes at 400 degrees F. Brush with butter and serve.