Crescent Dinner Rolls

In a small bowl, combine yeast and warm water. Allow mixture to stand about 10 minutes until yeast starts to foam.

Warm milk in the microwave until around 110℉ (about 30 seconds, but do not scorch it).

In a large bowl, beat eggs, sugar, and oil with a whisk. Stir in warm milk and yeast mixture. Stir in 5 cups flour and salt until combined. Turn dough out onto a floured surface and knead to form a moderately soft, slightly sticky dough (2-3 minutes).

Spray plastic wrap with oil or cooking spray and cover the bowl. Allow the dough to rise for 2-3 hours in a warm place until it is sticky.

Lightly grease a full size sheet pan (12x18”) with butter and set aside.

Punch the dough down to deflate. Then turn it out onto a floured surface. For handling, keep your hands floured and pat dough with additional flour when necessary.

Divide dough into three equal sections. Roll each section into a circle (about 10” in diameter).

Use a pizza cutter to make eight wedges by cutting once down the middle, then across the middle, then diagonally (the same way you cut a pizza). Working from the wide end to the point, roll up each wedge. Place the rolls point-side down on greased pan. Repeat with remaining sections (should be able to fit all the rolls on one pan).

Cover with a warm dish towel and let rise about 15 minutes until doubled in size.

During the last rise, preheat the oven to 400 degrees. Bake on the bottom rack for 5 minutes; move to the middle rack and bake another 5 minutes or until the tops of the rolls are light brown.

Remove rolls from oven, brush tops with butter, and sprinkle with finishing salt.