Crescent Rolls

Ingredients:

• 1 package dry yeast
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• 1/2 cup warm water
• 1 cup milk
• 1/3 cup margarine
• 1/3 cup sugar
• 1 teaspoon salt
• 2 eggs, beaten
• 4 1/2 cups flour

Directions:

1. Dissolve yeast, 1 Tablespoon sugar and baking powder in warm water; let stand 20 minutes
2. Meanwhile, scald milk then mix with margarine, additional sugar (1/3 cup) and salt. Allow to cool
3. Add 2 beaten eggs and yeast mixture to cooled milk mixture
4. Add flour and stir to form dough mixture
5. Cover mixing bowl and refrigerate overnight
6. Two hours before serving, divide dough into two or three equal portions, depending on how large you want your crescents)
7. Roll each portion into a circle (not too thin - about 1/4 inch)
8. Cut circle into 8 equal wedges
9. Roll up from wide side to point, then bend roll slightly to form crescent shape
10. Place on lightly greased cookie sheets
11. Cover with towel and let rest for the rest of the two hours
12. Bake in pre-heated 425° F oven for 10 minutes; lower oven temperature if bottom of crescents is too dark.

For a variation, replace up to half of flour with whole wheat flour.