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Pillsbury Crescent Rolls




Source of Recipe


Sunday Dinner


List of Ingredients




2 package Active Dry Yeast
3/4 cup Warm Water (105°F)
1/2 cup Sugar
1 teaspoon Salt
2 large Eggs
1/2 cup Shortening
4 cup Unbleached Flour
Butter Or Regular Margarine, Softened


Recipe



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 from
the sides of the bowl and cover 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 with the soft butter and cut
each circle into 16 wedges. Roll up each wedge beginning at the
largest 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 a
rich golden brown. Brush with soft butter.

Makes 32 crescent rolls.