Everyone in my house eats all of these when I make them, which is really saying something.

This is the recipe as I found it on allrecipes.com. When I make it, I usually scant the sugar, use some whole wheat flour (5/4 c whole wheat and 10/4 all-purpose), and use only enough butter to coat the flattened circles.

1/2 c warm water (110 F)
1/2 c milk
1 egg
1/3 c butter, softened
1/3 c white sugar
1 tsp salt
3-3/4 c all-purpose flour
1 pkg highly active yeast
1/4 c butter, softened

1. Add all but last ingredient to bread machine in the order recommended by the manufacturer. Start on Dough/Knead/First-Rise setting.

2. Turn out dough onto lightly floured surface; divide in half. Roll each half into a 12" circle. Spread with remaining butter.

3. Cut each circle into 8 wedges. Roll up wedges, starting from the widest point, to make crescent rolls. Place point-side down on an ungreased cookie sheet; cover and let rise for 1 hour.

4. Bake at 400 for 10 minutes or until golden.