|2 packs||Active Dry Yeast|
|¾ cup||Warm Water (110 to 115 degrees F.)|
|½ cup||Shortening (Part Butter)|
|4 cups||Unbleached Flour|
Butter Or Regular Margarine, Softened 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 degrees F.), until doubled, about 1½ hours. Divide the dough in half, rolling each half into a 12-inch circle ¼ 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 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter. Makes
32 crescent rolls.
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