1 (.25 ounce) package active dry yeast
1 cup warm water (110° to 115°)
1 cup butter or margarine, melted
1/2 cup sugar
3 eggs
1/2 teaspoon salt
4 cups all-purpose flour
In a small bowl, dissolve yeast in warm water. In a mixing bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350° for 20-22 minutes or until golden brown. Remove from pans to wire racks.
My favorite way to make these babies is to roll up a piece of milk or dark chocolate into the center of the roll. Then bake.
Before baking I brush on a 50/50 mixture of egg to water (egg wash), so the rolls come out a beautiful golden brown with a glossy sheen.
Then drizzle hot melted chocolate over the top and PERFECTION!! These are great for sharing. My office went gaga over these little treats this week!
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