




		Ice Box Crescent Rolls A easy to handle dough to shape different shaped rolls Items Needed: 2 cups milk 1/2 cup sugar 1 teaspoon salt 1 (1/2 ounce) package active dry yeast 3 tablespoons warm water (105 degrees F to 115 degrees F) 3/4 cups butter, melted 1 egg 6 cups all-purpose flour In a 1-quart saucepan scald milk; stir in sugar and salt. Cool to lukewarm (105 to 115 degrees F). In large mixer bowl dissolve yeast in warm water. Add milk mixture, butter, egg and 3 cups flour. Beat at medium speed, craping bowl often, until smooth (1-2 minutes). By hand, stir in remaining 3 cups flour until well mixed. Cover; refrigerate for 3 hours at least, or overnight. Punch down dough, devide dough into thirds. Roll each third into 12-14 inch circle. Cut each circle into 16 pie-shaped wedges. Roll each wedge into crescent shape. Place on greased cookie sheets. Cover; let rise in a warm place until double in size. Heat oven to 375 degrees F. Bake for 14-18 minutes, or until golden brown.