Ingredients:2 tablespoons dry yeast
2 cups warm water (110 – 115 degrees)
2/3cup sugar
1/3 cup margarine
2 ½ teaspoon salt
2/3 cup dry milk
5 to 6 cups bread flour
1 egg
Directions:
In a large bowl combine warm water with the yeast and 2/3C sugar. Stir until yeast is dissolved and let rise until a small bit of foam is formed on top. (about 3 or 4 min) Add 3 cups flour, margarine (softened), dry milk and egg. Beat with mixer until smooth. Add salt and remainder of flour (don’t add salt to dough with yeast until you have added a little flour or the yeast will not rise as well) Beat with dough hook or by hand until smooth and elastic. Use oil on the counter or a sill pat mat to knead (not flour.) Flour makes dough tougher. Dough should be fairly sticky for nice light rolls. Put into a large oiled bowl and let rise with oil on top of dough and plastic wrap over the top of that. Then put a light towel to keep in the heat and let rise until doubled in size. (about 45 min.) Divide dough into 2 balls and roll each ball into one circle using a sill pat mat or an oiled counter. Using a pizza cutter cut rolls into 12 triangles. Brush with melted butter, and roll into crescent shapes. (Start with the wide side first then roll to the point end.) Put on buttered tray and let rise until double. Bake at 350 degrees for 15 min or until golden brown on top.
