Crescent Rolls

2 Tbsp yeast
2 cups water
1/3 cup sugar
1/3 cup vegetable oil
2 1/2 tsp salt
2/3 cup powdered milk
5 cups flour
1 egg
1 tsp baking powder
Butter, melted

In a bowl, add 2 Tbsp of yeast to warm water. Let sit for 5 minutes until the yeast activates.
(Yeast will start to pop to the top of the surface.) In a separate bowl, mix sugar, oil, salt, powdered milk, egg, baking powder and ONLY 2 CUPS FLOUR. Add the yeast and water to the mixture. Beat for 5 minutes until the dough is smooth and elastic-like.
Then add 2 more cups of flour, one at a time. Mix for a minute or until the flour blends into the mixture. Add 1 more cup of flour and knead for 4 minutes. The dough will be sticky. Grease the sides of the bowl and cover dough. Let the dough rise for 1 hour or until doubles in size.
THE DOUGH WILL BE STICKY so roll out the dough onto a well floured surface. Roll out a large circle (for large crescent rolls) or divide dough into two and roll out two small circles (for smaller crescent rolls). Lightly spread melted butter over your circle of dough using a spoon or a basting brush. Using a pizza cutter, cut the cirlces as if cutting a pizza, into triangles. Roll up the triangles, starting at the larger end working towards the pointy end of the triangle. Bake at 400 degrees for 10 minutes on a greased cookie sheet.

Recipe given to me by my mother-in-law, Terri.

NOTE: I like to lightly glaze the tops of the rolls with butter as soon as they come out of the oven. It just adds more flavor and moisture to the roll. So far these have been fail proof for me and the softest rolls I have ever made. I really enjoy them and they are not as time consuming to make as one may think. My hubby loves them and so does his brother!! I wonder why?? (It's their Mother's recipe!!)