Butter Crescent Rolls

I served these delicious rolls for Thanksgiving presented spilling out of a large cornucopia made out of bread strips fashioned in a lattice weave pattern.  They were such a hit, I froze the cornucopia, and used it again for Christmas.

by Pat Savoie

2                envelopes  yeast
3/4           cup  warm water
1/2           cup  sugar
1/2           cup  butter — melted
2                eggs — large
1 1/2        teaspoons  salt
4                cups  flour
Combine yeast and water.  Add sugar and next 3 ingredients.  Add 2 cups flour and mix gradually adding remaining flour.  Turn out and knead 3 to 4 times.  Place in greased bowl and let rise until double.  Punch down.  Divide into 3 balls. Roll out into 12 inch circle. Spread with softened butter.   Cut into 12 wedges.  Starting with wide end, roll.  Place small seam down on greased cookie sheet.  Cover with damp cloth and let rise until double.  Bake 375 12 minutes.  Brush with melted butter while still warm.