No Knead Crescent Rolls

Heat oven to 400 degrees

1 cup Milk, scalded
1/2 cup Sugar
2 packages Dry Yeast
6 cups sifted Flour
1/2 cup Margarine/Butter
1 TBSP Salt
1/2 cup luke warm Water (110 degrees)
4 Eggs

Combine milk, margarine, sugar and salt. Cool to luke warm. Sprinkle yeast over water and stir to dissolve. Add yeast mixture and two cups of flour to milk mixture. Add eggs and beat with mixed at medium speed for 2 minutes. Stir in remaining flour (dough will be sticky). Cover bowl with plastic wrap and then aluminum foil. Let stand in refrigerator at least 2 hours (up to 1 week). Punch down and divide in half. Roll into 14" circle and cut into 12 wedges. Roll each wedge from the wide end forming a crescent. Place on greased baking sheet, cover and let rise until doubled (about 1 1/2 hours). Bake 8-10 minutes or until golden brown. Makes 24 rolls.