- 2 pkg. dry yeast
- 2 cups lukewarm water
- 1 cup sugar
- 1 cup butter, melted & cooled
- 6 beaten eggs
- 1 ½ tsp salt
- 9 cups flour
- Mix the yeast with 2 tablespoon of sugar and 2 cups lukewarm water. Add the melted butter (make sure it is cooled or it will kill the yeast).
- Next, add the sugar and beaten eggs. Mix well with hand mixer or stand mixer.
- Add 4 cups of flour and salt and mix again with mixer.
- Add 4 ½ cups flour and mix with a wooden spoon until it is completely mixed together. (The remaining half cup of flour is used when you roll out the dough.)
- If dough is too sticky, knead in a little more flour. Dough should form a huge ball at this point.
- Now, just cover it over with a lid or plastic wrap and let it rise until it is double in bulk. This should take about two hours, depending on the temperature of your house.
- After it rises you can either roll it out or punch it down (don’t knead) and place it, covered, in the refrigerator. (This dough will be good up to 4 days in the fridge.)
Divide the dough into fourths, rolling each fourth into a circle, leaving the dough ¼ to 1/3 inch thick. Brush circle with melted butter and cut like a pie into 12 pieces. Roll each slice up, starting with wide end to point. Place on a greased cookie sheet with point facing down on the pan. Cover with a towel and let rise. Makes 4 dozen dinner rolls.
Bake at 400 degrees for 10 mintes. Brush the tops of the crescent rolls with melted butter as soon as they come out of the oven.