I found the recipe for these delicious rolls in a Taste of Home magazine several years ago.  These rolls look fancy but they are easy to make.  My husband and son made sure that there weren't any left after dinner.

5 ½ - 6 c all-purpose flour
½ c sugar
1 T quick-rise yeast
2 t salt
1 c milk
½ c canola oil
3 eggs
2 T butter, melted

In a large bowl, combine 3 c flour, sugar, yeast and salt. In a small saucepan, heat milk and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a dough (dough will be sticky).


Turn onto a floured surface; kneading until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Roll each portion into a 12-inch circle; brush with butter. Cut each circle into 12 wedges.

Roll up wedges from the wide end and place point side down 2-inches apart on baking sheets coated with cooking spray. Curve ends to form crescents. Cover and let rise until nearly doubled, about 30 minutes.

Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Makes 3 dozen rolls.