Crescent Rolls (Laura)

As you are learning already, I am not good at taking pictures of my cooking- mainly because I'm too busy eating to take pictures. I made these rolls on Christmas Eve for the annual Hall Family Soup Dinner, and they were WAY good. That is really saying something for me, because I rarely have success with any recipe with yeast in it. This recipe came from a very cool lady in Venice, Utah named Colleen Cowley. If you ever figure out where Venice, Utah is, just know that these rolls are one of the few things going on there.

Colleen's No Fail Rolls
1 large can evaporated milk
1/4 c. sugar
1 1/2 tsp. salt
3/4 c. boiling water
Pour boiling water over milk, sugar, and salt in mixing bowl. Now add:
2 beaten eggs
2 Tblsp. yeast dissolved in 1/2 c. warm water
Add 6-8 c. sifted flour and knead together until dough is nice and smooth. Let dough rise for 1 hour or until doubled in bulk. Then divide into 6 balls and roll each into round pie shape. Brush each round piece with melted butter and cut each round piece into six slices. Starting with wide end, roll each slice and shape into crescent. Place rolls on buttered baking sheet and allow to rise until double again. Bake at 375 for 15 minutes or until golden brown. Brush with butter as you take rolls out of the oven.

Ok, if you just read that recipe completely, and you're anything like me, you're thinking, that is A LOT of butter. So here's how I remedied that problem: I sprayed the baking pans instead of buttering them, and instead of brushing the dough with butter before and after baking, I only brushed it once after the rolls were formed and ready to rise. I used about 1/3 stick of butter. However, if you want to go all out, you're going to need an entire stick of butter.