A friend of the family shared this recipe several years ago. These rolls are very impressive and look like you have worked hard...only the cook knows. Prep/cooking time does not include rise time. 24 servings 48 rolls 30 min 20 min prep 2 (1/4 ounce) packages active dry yeast 1 tablespoon sugar, plus 1/2 cup sugar 1 cup warm water 1 cup milk, scalded (2 min. in microwave) 3 eggs, beaten 6 tablespoons unsalted butter, melted & cooled 1 teaspoon salt 7 cups flour (I use Gold Medal Bread Flour) 1. Dissolve yeast, 1 Tablespoon sugar in the water. 2. Let stand (proof) for 5 minutes. 3. Mix butter, salt, milk and remaining sugar in large mixing bowl. 4. Add 2 cups flour mixing well. 5. Add yeast and beaten eggs. Beat well. 6. Add remaining flour or enough to make a soft dough. 7. Cover dough and let rest 20 minutes. 8. Knead dough on lightly floured board and place in a greased bowl. 9. Cover and let rise until double in bulk. 10. Punch down and divide dough into thirds. Roll into a 12" diameter circle, cut circle into 16 pie shaped pieces. 11. Roll up into crescent shapes starting with the wides end. 12. Place crescent rolls on greased cookie sheet and let rise 1 hour - cover lightly with plastic wrap or flour sack tea towel. Repeat with remaining dough. 13. Bake 10-12 minutes in 375º oven or until golden brown. 14. *Note - leave plenty of room on sheets - these rolls need plenty of room - do not crowd.