1 pkg. yeast, dissolved in 1
c. warm water
1/4 c. water
3/4 c. melted oleo
1/2 c. sugar
1 tsp. salt
2 beaten eggs
1 tsp. baking powder
4 c. flour
1 c. warm water
Melt oleo; add sugar, salt and eggs. Mix; add 2 cups
flour. Beat; add remaining flour and baking powder. Beat for
1 to 2 minutes. Cover; refrigerate overnight. Two and one
half hours before serving, remove from refrigerator and form
into balls, size of walnuts. Allow to rise double in bulk.
Bake in 375 degrees to 400 degrees oven for 12 to 15 minutes or until brown.
Makes 2 dozen crescent rolls.
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