Instructions: Stir together sugar and yeast until thoroughly mixed. Add eggs and beat well. Add butter in small bits. Add alternately the milk and flour. Add salt and beat well. Put in a cool place overnight such as the refrigerator.

The next day, knead and roll out dividing, into thirds. Roll each third into a large circle about 1/4-inch thick. Cut into 16 sections and roll each section into a crescent, starting at large end. Let rise until light.

Bake 10-12 minutes at 375 degrees.

Makes 4 dozen crescent rolls.

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