Cresent Roll Recipe

3 cups sour milk (add 3 big lids of vinegar to milk and microwave the milk for about 3 minutes or so to get it to a boil)
6 T butter
3/8 tsp baking soda
3 beaten eggs
9 T sugar
3 tsp salt
9 cups flour
3 pkg yeast (3 T)

Boil milk, pour into mixing bowl ( I use my kitchen aid.)  Add cold butter, sugar.  Mix.
Once the milk has cooled a little so it's warm and not hot, add the yeast with 1 cup of flour.
Mix together.
Let sit for a coupl of minutes to make sure the yeast activates.
Add soda and salt. Mix
Add pre-beaten eggs.  Mix
Add the rest of the flour.  Mix
let the dough stand for 5 minutes
Grease pans with butter.
Roll our dough, spread with butter, cut into triangles and roll up. ( you can also just roll them into balls if you don't want the "cresent roll" look.)
let raise 2 hours.
Bake at 375 for 12-15 minutes until light brown.

When I do the cresent roll I usually pour a little olive oil on the counter and on the roller to roll the dough out instead of using flour.   If you feel the dough needs more flour, then add more or roll out in flour instead of oil.  Roll the dough out in a long rectangle about 2 hand lengths tall and 4-5 handlengths wide.  Spread butter over the dough, then cut.  Cut the rectangles in half lengthwise, then I use my hand as a guide to cut the other direction into small rectangles, about 4-5 cuts.  Then cut each rectangle diagonally in to triangles.  Then roll starting with the big end and ending with the point, rolling the butter inside.  You can also pick up the triangle, holding it by the base and flip the dough to roll it up.  It will roll up tighter that way.