Crescent Rolls:
1/3 cup sugar
1/2 cup Land O Lakes butter
1/2 cup milk
3/4 teaspoon salt
1/4 ounce package active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 egg
1 tablespoon grated lemon peel
3 1/2 to 4 cups all purpose flour
1/4 cup Land O Lakes butter, softened
1 egg, slightly beaten
1 tablespoon milk
Filling Variations:
Lemon Anise:
1 teaspoon anise seed
2 teaspoons grated lemon peel
Walnut Thyme:
1 cup coarsely chopped walnuts
1 teaspoon chopped fresh thyme leaves

Preparation Instructions:
For crescent rolls, in 1 quart saucepan combine sugar, 1/2 cup butter, 1/2 cup milk and salt. Cook over medium heat, stirring occasionally, until butter is melted, 4 to 5 minutes. Cool to warm (105 to 115 degrees). In large mixer bowl dissolve yeast in warm water; add butter mixture, 1 egg, 1 tablespoon lemon peel and 2 cups flour. Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, 5 to 6 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size, about 1 1/2 hours. Dough is ready if indentation remains when touched. Punch down dough; divide in half. Let stand 10 minutes.

On lightly floured surface roll half of dough into 12 inch circle. Spread with 2 tablespoons softened butter. If desired, sprinkle with half of anise seed and lemon peel or half of walnuts and thyme. Cut circle of dough into 12 wedges. Roll each wedge into crescent shape. Place on greased cookie sheets. Repeat with remaining half of dough. Cover; let rise in warm place 15 minutes.

Heat oven to 375 degrees. Bake for 10 to 12 minutes or until lightly browned. Meanwhile, in small bowl stir together beaten egg and 1 tablespoon milk. Brush on rolls. Continue baking for 2 to 3 minutes or until golden brown. Makes 2 dozen rolls.