Score Brownie Points with Homemade Crescent Rolls

Growing up I had the chore honor of making the crescent rolls for Thanksgiving each year. Looking back, it seemed like a lot of time-consuming work. However, the reward of freshly baked bread hot out of the oven was oh sooooo worth it! I don't recall where I got the recipe I used year after year, but it was a keeper.
This past week, digging through old cookbooks and index cards, I came across that very Crescent Roll recipe and I just had to put a batch together to see if they were as tasty as I had remembered.
Yep! Without a doubt the BEST crescent roll recipe ever! And oh so easy! Much easier than I had remembered. Of course when you're a teenager, lots of things are harder than they really need to be. :)
This recipe is a sure bet if you're trying to find a way to a man's heart or just want to impress family and friends at dinner. They'll be asking for your rolls for years to come!

Easy Homemade Crescent Rolls

1 pkg. yeast dissolved in 1/4 cup really warm water (following the directions on the back of the yeast package, proof the yeast to be sure it is active by adding 1 tsp. sugar. Stir and let set for 10 minutes. If it foams and doubles in size, it is active. If not, try another pack of yeast before continuing.)
1/2 cup sugar
2 eggs, well beaten
1 tsp. salt
1/2 tsp. baking soda
1 cup milk (scalded and cooled)
1/2 cup oil

Add the above ingredients together and mix well with 4 cups unsifted flour (you don't need to knead the dough with your hands, just mix with a spoon until it is well combined). Cover and let stand to rise until double in size, about an hour.
Turn the dough out onto a lightly floured surface. Divide the dough into 3 balls. Roll out each ball to the size of a pie crust and 1/4 inch thick. With a pizza cutter or sharp knife, cut the dough into 8 pieces. Roll each piece from the wide end to the narrow end and place on a lightly greased baking sheet spacing them about one inch apart. Lightly grease some saran wrap and gently lay it over the rolls then cover with a dishtowel and let rise for about 2 hours until almost doubled in size.
Lightly brush rolls with melted butter and bake at 350 degrees for 10 minutes or until golden brown.

Tip:
This dough is also good for light and fluffy cinnamon rolls! Roll the dough into a square or rectangle, cut into approximately 3x8 inch strips, brush lightly with melted butter, sprinkle with cinnamon and sugar (pre-mix 1 Tbsp. cinnamon and 1/2 cup sugar), roll the strips up and place on end on lightly greased baking sheet. Let rise until double in size. Bake for 15-20 minutes at 350 degrees.