"These easy crescent rolls are perfect for delicate fillings like chicken salad or heartier cold cut and cheese combos. They're delicious toasted with a bit of jam and a mug of coffee. Just a tiny bit sweet, make them once and then adjust the sugar next time to taste. I use either 1 T. or 2 packets of yeast."
Bring milk just to a boil. Add sugar, salt and butter and let cool while proofing yeast.
Mix warm water, yeast and sugar together. Let yeast proof.
Beat yeast mixture into cooled milk mixture with eggs and five cups of flour. The dough will be stickyand soft, but manageable. Add additional 1/2 c. of flour if needed.
Let rise to double in warm place.
Divide into three parts. Roll each third to a circle on a lightly floured surface and using a pizza cutter, cut into twelve wedges. Starting with outside edge, roll towards center point. Place on lightly greased cookie sheet, no more than 12 to pan.
Leave to rise again in warm place. When doubled, bake at 350 until golden brown. Brush with butter if desired.