Pillsbury Crescent Rolls

Pillsbury Crescent Rolls

2 packages active dry yeast
3/4 cup warm water (105 degrees F)
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
1/2 cup shortening
4 cups unbleached flour
Butter or regular margarine, softened

In a large mixing bowl, dissolve yeast in warm water. Stir 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 until doubled in size, about 1 1/2 hours.

Divide the dough in half and roll each half in a 12 inch circle, 1/4 inch thick. Spread with the soft butter and cut 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 about 1 hour.

Preheat oven to 400 degrees F and bake for 12 to 15 minutes or until they are a rich golden brown. Brush with soft butter.