Croissant Rolls

Ingredients

 * 4 cups of white flour
 * ¾ cup of sugar
 * 1 cup of melted butter
 * 1 teaspoon of salt
 * 2 Tablespoons of instant yeast
 * 1 cup of vegetable oil
 * 2 eggs
 * 1½ cups of water
 * cream cheese or cheese spread for filling
 * melted butter
 * milk

Directions

 * 1) Mix all but the last three ingredients in a bowl. Cover and refrigerate for at least one hour.
 * 2) Remove one fourth of the dough from the refrigerator at a time.
 * 3) On a well-floured surface, roll into a 10-11 inch circle.
 * 4) Spread a tablespoon of butter evenly around the circle.
 * 5) Roll up tightly from one side to the other.
 * 6) Then wrap around in a coil to make a (smaller) circle.
 * 7) Again, roll out into a 10-11 inch circle.
 * 8) Repeat, the process: buttering the circle, roll it up, and coiling it around.
 * 9) For the third time, roll again into a 10-11 inch circle.
 * 10) Cut into 6 equally sized wedges.
 * 11) Place a spoon of cheese near the wide side of each wedge.
 * 12) Roll the wedge in to the point.
 * 13) Tuck the point under the roll and place on a lightly greased cookie sheet.
 * 14) Bend the sides a little to form a crescent shape.
 * 15) Continue cutting and rolling the other wedges.
 * 16) Brush each roll lightly with prepared milk, to give a nice browned color to the tops in the oven.
 * 17) Bake in the oven at 350°F, until lightly browned on the bottoms.
 * 18) If not yet browned on the tops, broil until browned on the tops.
 * 19) Repeat the process with the remaining dough.
 * 20) The rolls will be light and fluffy.
 * 21) Be careful not to smash them on the serving tray.
 * 22) Best enjoyed still warm from the oven.