Amish Crescent Rolls

• 2 packages of yeast
• ¾ cup warm water (around 105-110 degrees F)
• ½ cup sugar
• ¼ cup plus 2 tablespoons butter, softened
• 2 eggs
• 1 teaspoon salt
• 4 to 4½ cups flour
• 2 additional tablespoons butter

1. In a mixing bowl, dissolve yeast in warm water.
2. Add sugar, butter, eggs, salt and 2 cups of the flour. Beat until smooth.
3. Add enough of the remaining flour to form a soft dough.
4. Turn onto a lightly floured surface and knead until smooth and elastic.
5. Place in a greased bowl, turn once to grease the top, and cover.
6. Let rise in a warm, draft-free place until doubled.
7. Punch down, divide in half and then roll each portion into a 12-inch circle.
8. Melt 2 tablespoons of butter and brush over the dough.
9. Cut each circle into 12 wedges.
10. Roll each wedge up crescent-roll style.
11. Place on a greased baking sheet 2 inches apart with the point-end on the bottom.
12. Cover and let rise until doubled.
13. Bake at 375 degrees F. for 8-10 minutes or until golden brown.
14. Brush with the additional butter.

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