Crescent Rolls

I can count on one hand the times I have used yeast to make homemade bread or rolls. I am always worried it won't turn out. But, after having these with my mom, she showed me how to make them. Delicious.

Crescent Rolls:
1 1/4 c scalded millk
1 1/2 cubes butter
3/4 c sugar
1 1/2 t salt
4 eggs
1 1/2 T yeast
1/3 c warm water
6 c bread flour

Scald milk, then remove from heat and add butter, sugar and salt. Let cool.
Dissolve yeast in warm water. Add a pinch of sugar.
In a large bowl, beat eggs. Add cooled milk mixture and half the flour. Mix well. Then add the activated yeast and remaining flour (one cup at a time). The dough will be sticky (this is the secret to soft flaky rolls). Cover and refrigerate overnight (at least 4 hours or a few days as needed).
Two hours before you want to roll out the dough, remove from fridge and put on counter top. Roll half the dough onto a floured surface into big circle. Spread with soft butter. Cut with a pizza cutter into 16 wedges. Roll up and place on a greased cookie sheet. Let rise until double in size. Bake 350 for 15 minutes. Makes 32 rolls.