crescent rolls

Crescent rolls
3 1/2 c flour
2 tsp dry yeast
1/3 c water, warm
3/4 c milk, warm
1 1/2 T sugar
2 eggs
1 tsp salt
4 T butter, softened
Filling
4 or 5 T butter, softened
Topping
1 1/2 T butter, melted
In a large bowl, mix flour with sugar and salt. Dissolve the yeast in the warm water and add to the flour mixture. Add eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size. Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 inch round, using a rolling pin. It will look like a round pizza crust. With the back of a spoon, spread about 2 tbsp of very soft butter onto the dough round. Cut the round into 16 triangles like slicing a pizza. Start rolling each triangle into crescents, starting from the longest side to the smallest point. Once rolled, curve the edges and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter.
Bake in a preheated oven at 400 degrees for 14-18 minutes until puffed and golden brown.