Refrigerator Crescent Rolls

1 c. warm water
1 pkg. dry yeast
1 T. sugar
3 eggs, beaten
Beat together the above and let stand for 10 mins. Then add:

½ c. sugar
½ c. soft margarine
1 tsp. salt
Add: 5 c. flour and knead until smooth

Place in large covered container and refrigerate overnight or up to 1 week. Then divide dough in half. Roll each half in a 12 inch circle and cut into 16 pie wedges each. Roll up each wedge, starting at the wide end. Place in greased baking pans and let rise 2-3 hrs. or until double. Bake at 350 degrees for 12-15 mins. Makes 32 rolls

Pat Robinson