Lion House Rolls - Crescent Shape

2T yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter softened
2 t salt
2/3 cup powdered milk
1 egg
5-6 cups flour

Mix yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups flour. Add this to yeast mixture. Beat together till smooth. Gradually add remaining flour until soft dough is formed. Knead in mixer. Put in greased bowl. Cover and let rise till it doubles (2-3 hours). Punch down bubble. Divide dough into thirds. Roll out a third at a time into a circle. Cut into pizza slices. Starting at wide end, roll out into cresant rolls. Brush tops with melted butter and let rise another 1-2 hours on baking sheet. Bake for 15 min at 400 degrees. Enjoy!!

* Same recipe as Mels Lion House Rolls but less salt and rolled into a crescent shape not beehive.