1 cup warm milk
1/2 cup butter, melted
2 eggs, beaten
4 cups flour
1/2 cup sugar
1 teaspoon salt
1/4 ounce active dry yeast or 2 1/2 teaspoons instant yeast
Directions:

1
In bread machine:.
2
Place ingredients in bread machine in above order and choose the dough cycle.
3
Divide the dough in half.
4
Roll each half into a 9" round circle.
5
Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
6
Starting with the wide end, roll up each wedge.
7
Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size.
8
Bake at 375 for 12 minutes.
9
Without bread machine:.
10
In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
11
Mix eggs, butter and salt into yeast mixture.
12
Mix in flour, 2 cups at a time.
13
Cover with wax paper and let dough stand at room temperature overnight.
14
In the morning, divide the dough in half.
15
Roll each half into a 9" round circle.
16
Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges.
17
Roll up each wedge starting from wide end.
18
Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes.
19
To freeze:.
20
Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper.
21
Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags.
22
To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough as doubled, bake at 375 for 12 minutes.
23
Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.

Read more at: http://www.food.com/recipe/crescent-roll-dough-bread-machine-223508?oc=linkback