How to make it

  • In a large mixing bowl, dissolve the yeast in the warm water.
  • Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.
  • Add the remaining flour blending until smooth. Scrape the dough fromt he sides of the bowl and cpver with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.)
  • Let rise in a warm place (85^F), until doubled, about 1 1/2 hours.
  • Divide the dough in half, rolling each half into a 12-inch circle 1/4-inch thick.
  • Spread the soft butter and cut eat circle into 16 wedges.
  • Roll up each wedge beginning at the larget end.
  • Place, point side down, on a greased baking sheet.
  • Curve to form crescents.
  • Cover and let rise until double, 1 hour.
  • Preheat the oven to 400^F and bake for 12 to 15 minutes, or until they are rich golden brown.
  • Brush with soft butter.
  • Makes 32 crescent rolls.

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