Crescent Rolls

Carol Ockey

4 eggs

1/2 c plus 2 T sugar

beat till creamy

add:

3 C hot tap water

1/2 c melted butter

dump:

4 c flour

3/4 T salt

2 T instant yeast

mix on low, beat till creamy at medium, then high

add:

2-3 c flour, till soft moist dough pulls away from sides of mixing bowl

knead 5-8 minutes

cover bowl with a towel and let it sit 15 minutes, mix again 1-2 minutes, let stand 15 minutes more

divide into 1/3rds and roll out, grating and folding 1/2 c butter per 1/3rd of dough

cut each batch into 12 triangles, and roll into crescent rolls

allow to rise on parchment-lined pans, covered, for at least 3 hours (maybe 5)

bake 350 x 15 minutes one pan at a time