Julie's Crescent Rolls

Makes 64 Rolls/32 rolls
1 1/2 c. milk scaled ( barley to a boil)   (3/4)
1 c butter  (1/2)
3T yeast in 1/2 cup warm water  (1 1/2)
1 c sugar  (1/2)
1 1/2 tsp salt  (3/4)
6 beaten eggs  (3)
8 1/2 c flour ( I used 4 1/2 c) flour   (4 1/4, i used 4 1/2)

Directions for 64 rolls:

Heat the milk almost to a boil.  Add the butter and let it melt.  In a large bowl put 1/2 c warm water and sprinkle the 3 T yeast into it.  Add the sugar to the yeast and 1 1/2 tsp salt.  Beat the eggs and put into the large bowl.  Pour the milk/butter mixture into the large bowl.  Add 8 1/2 cups of the flour (by hand) and mix to a soft dough. Put in a warm spot with a dish towel over it and let it rise 1 1/2 hours (82 degrees).  Pull out 4 large grapefruit size pieces and roll each into 14-15 inch circles.  Use a pizza cutter to cute pie shaped crescent rolls.  Roll up from large end to small end and put on a greased jelly roll pan ( pan with sides), cover and let rise 30 minutes mores.  Bake at 350 degrees 15-16 minutes.

* Just put yeast in with rest of ingredients.  Dough should be soft to handle with out sticking to hand or board.