Butter Crescent Rolls

Directions

1. 1
   Dissolve yeast in water in large bowl.
2. 2
   Add milk, sugar, salt and egg, stirring until well blended.
3. 3
   Add 1 cup flour and beat until smooth.
4. 4
   (Don't worry if it doesn't dissolve all together, it will be fine.)
5. 5
   Add melted margarine; blend and set aside. Take another bowl and add the 1 cup cold margarine and remaining 4 cups of flour.
6. 6
   Cut the margarine and flour with a pastry blender or table knife until in fine particles like pie crust.
7. 7
   Pour the yeast batter into the flour mixture; carefully mix and blend well. Cover with clear plastic wrap and refrigerate for 4 hours or 4 days.
8. 8
   Remove the dough to floured board and knead several times to release any air bubbles, then divide the dough into 4 equal parts.
9. 9
   Shape the portion to be used into a ball and refrigerate the rest.
10. 10
    Roll out into a circle about 17-inches.
11. 11
    Using a table knife, cut into 8 equal parts and roll up into a croissant shape. Place on ungreased cookie sheet; cover with dish towels and keep out of drafts.
12. 12
    They will rise in 4 to 5 hours.
13. 13
    In warmer weather, they will rise faster.
14. 14
    Rolls may be lightly brushed with the egg wash as they begin to rise.
15. 15
    Bake at 325° for 30 to 35 minutes.
16. 16
    The complete recipe makes about 32 rolls.