Crescent Roll Dough
3 Tablespoons active dry yeast
1 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
3/4 cup white sugar
1-1/2 teaspoons salt
3 eggs
3/4 cup shortening
6 cups all-purpose flour
1/4 cup and 2 tablespoons butter, softened
Directions
1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 3 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.
1 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
3/4 cup white sugar
1-1/2 teaspoons salt
3 eggs
3/4 cup shortening
6 cups all-purpose flour
1/4 cup and 2 tablespoons butter, softened
Directions
1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 3 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.