Heidi's Recipe

Pillsbury Crescent Rolls

Category: Rolls

2 packages active dry yeast
3/4 c warm water (105F)
1/2 c sugar
1 t salt
2 large eggs
1/2 c shortening
4 c unbleached flour
butter, soft

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 from sides of 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" circle, 1/4" thick.
Preheat oven to 400F.
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 1 hour.
Bake 12-15 min until they are a rich golden brown. Brush with soft butter.