Everyday Rolls

Rolls - Margaret Westenskow

1 c Milk scalded
1/2 c Butter melted
3 Eggs beaten
3/4 t Salt
1/2 c Sugar
1 pkg Yeast
1 T Sugar
4-5 c Flour

Cool milk to warm (enough to activate yeast). Combineyeast and 1 T sugar in large bowl. Add milk and stir to dissolve. Cool butter to lukewarm and add tomixture. Beat eggs and stir in 1/2 c sugar and salt then add to large bowl and stir well. Add flour, enough to round up a good dough. Knead just enough to get a smooth dough. Dough will be light and soft. Be careful not to add too much flour or kneed it too much as this will make it tough. Cover and let rise till double. Divide in half and roll each half to 1/4 inch thick circle with rolling pin and cut into 16 pie shaped wedges. Roll up into crescent rolls. Place on baking sheet and let rise. Bake @ 350 about 10-15 minutes.