Mix the yeast into small amount of very warm water to dissolve and set aside. Water must be hot, but not boiling.
Step2
Whisk 2 eggs in a very large bowl until mixed well.
Step3
Pour 1 cup warm water and dissolved yeast into the large bowl with the eggs and mix.
Step4
Stir in 1/2 cup sugar and 1/2 cup vegetable oil. Mix well.
Step5
Combine 1 tsp. salt and 4 cups unsifted all purpose flour in a separate bowl.
Step6
Add the flour and salt, a little at a time, to the liquid mixture to form a dough. When the dough becomes too thick to stir, knead the dough thoroughly.
Step7
Cover bowl with cheesecloth or soft towel and let stand 8 hours or overnight in a warm kitchen. When the dough has doubled in size, divide it into 3 parts.
Step8
Roll out dough one part at a time, as if making a pie crust. Cut each part into 8 sections using a serrated edge knife.
Step9
Roll each piece into a crescent, starting on the wide side and rolling toward the point. Place each crescent roll on a greased cookie sheet and cover with cheesecloth or soft cloth that won't stick to the dough. Let the crescent rolls rise for 6 hours or until doubled in size.
Step10
Preheat oven to 375 degrees, and bake crescent rolls for 10 to 12 minutes. Use a timer. You don't want to burn them.
Tips & Warnings
Mix up the dough at night before going to bed and it will be ready to roll out and make crescent rolls in the morning. Cover the rolls and let them rise all day. When you come home from work they are ready to pop in the oven.
This recipe makes 24 large crescent rolls. Make a double batch during the holidays. They are a wonderful addition to gift baskets filled with jams and jellies. You'll have plenty left to serve with a holiday meal.
Warm leftover crescent rolls for a few seconds in the microwave and add a little jam or honey for breakfast.
