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Crescent Rolls
Yield: 32 rolls

1 tb active dry yeast
1 1/2 c lukewarm water
2 eggs, beaten
1/2 c oil or melted margarine
5 to 6 c hot roll mix
2 tb butter or margarine, softened

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs
and oil or melted margarine. Add 5 cups hot roll mix. Blend well.
Add additional hot roll mix to make a soft, but not too sticky
dough. Knead about 5 minutes until dough is smooth. Lightly butter
bowl. Put dough in bowl and turn to butter top. Cover dough with
a damp towel and let rise in a warm place until doubled in bulk,
about 1 hour. Generously grease baking sheets. Punch down dough.
Divide in half. Let stand 10 minutes.

On a lightly floured surface, roll out each half to a 12" circle.
Brush each circle with 1 Tbsp soft butter or margarine. Cut each
circle into 16 pie shaped wedges. Roll up each wedge from the wide
end. Place point side down in a crescent shape on prepared baking
sheets. Cover and let rise again until doubled in bulk, about 45
to 60 minutes. Preheat oven to 400. Bake 15 to 20 minutes until


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