Quick Crescent Rolls

 Peggy Jansen

Makes: 36 Rolls

1½ cups milk

1 stick butter, room temperature
½ t. salt

1 package yeast

4 - 4½ cup flour

In a bowl, heat milk and butter until warm. In a large mixing bowl, combine milk, butter, salt, and yeast. Let rest until bubbly. Add flour until no longer sticky - don't add any more than absolutely necessary. Knead until the dough springs back - about 1 minute - don't overknead.
Let rise til double, or until it leaves an indent when poked.

Divide dough into fourths. If you need, oil the counter (don't use more flour as it will make them tough). Roll out into an 1/8" thick circle, cut into 9 pie shaped segments, and roll into crescents.
Place on baking sheet and let rise again.
Bake at 425° for 8-10 minutes.