1/3 cup granulated sugar

2 pkg. active dry yeast

1 teasoon salt

3/4 cup milk

3/4 cup butter or margarine

1/2 cup water

3 eggs, divided

 

In a large bowl, combine 1-1/2 cups flour, sugar, yeast, and salt.  Heat milk, butter, and water until warm (105 to 115 deg.).  Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed.  With spoon, stir in enough remaining flour to make very stiff batter.  Grease top of dough; cover tightly with plastic wrap.  Refrigerate batter for 2 hours or up to 2 days.

 

Punch dough down; divide in half.  On floured surface, roll each to 15-inch circle.  Cut each circle into 12 pie-shaped wedges.  Roll up wedges from wide ends and curve to form crescents.  Place rolls, with point down, on 2 large ungreased baking sheets.  Cover; let rise in warm place until doubled in size (about 30 to 40 minutes).

 

Lightly beat remaining egg; brush on rolls.  Bake at 375 deg. for 15 minutes or until done, switching positions of sheets halfway through baking.  Remove from sheets.  Cool on wire racks.

 

Makes 24 rolls.