No Fail Rolls

Never Fail Rolls

Teressa Chappel

1/2 cup warm water
2 Tbs yeast
1 Tbs sugar
1/2 cup melted butter
1 Tbs salt
1 lg can evaporated milk
1 can warm water
1/2 cup sugar
4 eggs
10 cups flour

Mix yeast and 1 Tbs sugar with 1/2 cup warm water. Let sit 5 minutes. Add melted butter, salt, evaporated milk, water, 1/2 cup sugar, and beaten eggs. Add flour and mix well. Knead until smooth and elastic. Put in greased bowl and turn dough over. Cover with plastic or wet cloth and let rise until double. Punch down dough and divide into 4 equal sections. Roll out each section into a circle. Spread with melted butter. Cut into 12 wedges. Roll up into crescent rolls. Put onto greased baking sheets and let rise. Bake at 350 for 15-20 minutes. May butter as soon as they come out of the oven.