Butter Crescent Rolls

Dissolve yeast in water in large bowl.

Add milk, sugar, salt and egg, stirring until well blended.

Add 1 cup flour and beat until smooth.

(Don't worry if it doesn't dissolve all together, it will be fine.)

Add melted margarine; blend and set aside. Take another bowl and add the 1 cup cold margarine and remaining 4 cups of flour.

Cut the margarine and flour with a pastry blender or table knife until in fine particles like pie crust.

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.

Remove the dough to floured board and knead several times to release any air bubbles, then divide the dough into 4 equal parts.

Shape the portion to be used into a ball and refrigerate the rest.

Roll out into a circle about 17-inches.

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.

They will rise in 4 to 5 hours.

In warmer weather, they will rise faster.

Rolls may be lightly brushed with the egg wash as they begin to rise.

Bake at 325° for 30 to 35 minutes.

The complete recipe makes about 32 rolls.