Crescent Rolls

I love the smell of any bread cooking in the stove. One of those childhood smells that brings a smile to my face. These are great as a dinner roll and are big enough to use as a sandwich. They are very soft and oh so good.

CRESCENT ROLLS

(makes 16)

Ingredients:

*1/2 cup warm water

*1/4 cupwhite sugar

*1 (.25 ounce) package active dry yeast or 2 1/2 teaspoons.

*1/2 cup wam milk

*1 egg (room temperature is best)

*1/3 cup butter, softened

*1 teaspoon salt

*3 3/4 cups all-purpose flour

*1/4 cup butter, softened

Directions:

~Put water, sugar & yeast in pan of the bread machine.

~Let yeast proof (about 10 minutes)

~Add milk, egg, 1/3 cup butter, salt, and flour to the pan.

~Select dough cycle, press start.

~When cycle finishes, remove bread dough.

~Turn dough out onto a lightly floured surface.

~Divide dough in half.

~Roll each half into a 12 inch circle.

~Spread 1/4 cup softened butter over entire round.

~Cut each circle into 8 wedges.

~Gently roll wedges tightly, starting at wide end.

~Place point side down on ungreased cookie sheet.

~Cover with clean damp kitchen town and put in a warm place to rise.

~Let rise for about an hour.

~Preheat ove to 400 degrees.

~Bake for 10-15 minutes until golden brown.

Variations:

-No bread machine, just do it the old fashioned way. Mix, knead, let rise until doubled - covered with a damp clean towel in a draft free area.

-Roll into rolls instead of crescents. 375 degrees for 8 minutes.

-Sprinkle fresh grated parmesan cheese before rolling rolls up.

-Sprinkle cinnamon sugar before rolling rolls up.