Feather Rolls (A recipe from my Aunt Vi)

Feather Rolls

2 pkg. dry yeast
1/2 c. warm water
1 T. sugar

1 c. milk
1/3 c. butter

1/3 c. sugar
2 t. salt
2 eggs
4 c. flour

Mix together: dry yeast, 1 t. sugar and warm water in mixing bowl. (I add a little of the first cup of flour to this mixture.)  Let stand for 20 minutes.
Microwave the cup of milk and 1/3 c. butter for about a minute--until the butter is almost melted.  Do not add this hot milk to the yeast mixture until it is cooled down a bit.
Use a mixer to combine the yeast mixture and the milk/butter.
Add the sugar, salt and eggs.
Add the flour a cup at a time and beat until smooth.
Store the dough in an airtight large tupperware container that has been sprayed with Pam. Place in the refrigerator overnight.
Roll out the dough on a lightly floured surface.  I divide the dough into thirds and roll them out into 10-12" circles. Sometimes I brush a little melted butter on the circle of dough.  Using a pizza wheel cutter, cut into 12 triangles.  Roll them up and place them on a greased baking sheet, point side down.  Let rise.
Bake at 375 degrees for 10-12 minutes--until lightly browned.  Brush a little melted butter on the rolls after they are out of the oven. Place on cooling racks to cool.  36 rolls.
Cinnamon Crescent Rolls can easily be made by brushing some butter on the circle of dough and sprinkling brown sugar and cinnamon on the butter. Cut into triangles, roll them up, and place them on a greased baking sheet, point side down.  Bake them for 10-12 minutes at 400 degrees. Brush them with melted butter after you take them out of the oven; place them on a rack to cool; frost with powdered sugar frosting.
If you want big rolls, just divide the dough into 2 circles.