Grandma’s Holiday Rolls

Mix yeast with 1/4 cup of lukewarm water in a small bowl, add the 1 tablespoon of reserved sugar. Set aside to get foamy.

In a large bowl, cream butter and remaining sugar. Beat in eggs one at a time. Add milk and mix. Add foamy yeast mixture. Add salt. Mix.

In another large bowl, add 5 1/2 to 6 cups of flour. Make a well in the middle of the flour pile. Pour the liquid into the well. Mix dough until it starts coming away from the sides, but is still kind of sticky. Cover bowl with plastic wrap and place in the refrigerator overnight. Punch dough down before you go to bed.

In the morning, roll dough in some flour on a board or counter. Pinch off some and roll out into a 1/4 inch thick circle. Brush with melted butter and cut into wedges (I use a pizza cutter). Repeat with rest of dough. Roll up big end to small end to make crescent rolls. Set on cookie sheet, cover with damp tea towels. When risen to double, bake for 12 minutes at 375 degrees (F) or until golden brown.