Refrigerator Crescent Rolls

Ingredients
3/4 cup butter or margarine
3/4 cup milk
1/2 cup water
5 cups all-purpose flour (total)
1/3 cup granulated sugar
2 packages RapidRise yeast
1 teaspoon salt
2 eggs
Directions
In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt.Heat butter, milk and water until warm (105 to 115 F) (Cindy's note: I microwave these in a measuring cup for about 1 min 20 seconds). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make very stiff batter. Refrigerate batter for 2 hours or up to 2 days.Punch dough down; divide in half. On floured surface, roll each to 15-inch circle. Cut each circle into 12 pie-shaped wedges (for my kids, I cut 16 wedges, total 32 rolls). Roll up wedges from wide ends and curve to form crescents. Place rolls, with points down, on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 30 to 40 minutes.
Bake at 375 for 15 minutes or until done, switching positions of sheets halfway through baking. After removing pans from oven brush with butter.
Submitted by Cindy Maliwauki