We had a really busy weekend, and I must confess that I was not as prepared as I should have been.

That lack of organization created quite a bit of extra stress – and a very tired and worn out momma.

So, this week I am determined to be on top of things. I already have a list for the even crazier weekend ahead – and I’m assigning tasks to my minions.

On the list – a double batch of these yummy yeast rolls for Easter Dinner.

Angel Girl and I are in good practice – having recently made 200 of them for the Church Valentine’s Banquet!

They are a rich, buttery roll that are perfect for a celebration!

Crescent Rolls

2 packages dry yeast (2 tablespoons)
1/2 teaspoon sugar
1/2 cup warm water
3/4 cup milk
1/2 cup butter
1 teaspoon salt
2 eggs
1/4 cup sugar
4-1/4 to 4-3/4 cup all-purpose flour
6 tablespoons butter, softened

Dissolve yeast and 1/2 teaspoon sugar in warm water. Let sit until doubled.

Meanwhile, add warm milk and butter to a small sauce pan and heat until the butter is melted.

Put the warm milk and melted butter to a large mixing bowl. Add eggs, salt, 1/4 cup sugar, and 2 cups flour.

Beat until well blended.

Add yeast and stir in additional flour to make a soft dough (about 2-1/2 cups).

Turn out unto a floured surface and knead until smooth and elastic, about 5 minutes.

Place in a large greased bowl, turning over dough so that the top is greased. Cover with a towel and let rise in warm place until doubled; about one hour.

Punch down dough. Divide in half. Cover and let rest 10 minutes.

With lightly floured rolling pin, roll out each dough half into a 16 inch circle. Spread each circle with 3 tablespoons of softened butter.

Cut each circle into 12 wedges. Roll up each wedge, starting at the wide end. Place rolled wedges, points down, 2 inches apart on greased baking sheets.*

Cover with a towel and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 15-20 minutes or until golden brown.

Makes 24 rolls.

*One word of caution – sometimes a crescent roll will unwrap while baking – causing some strange shapes. It’s okay.  They still taste great. I save the nicest ones to serve my guests, and my kids are happy to eat the deformed ones.