Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 packs | Active dry yeast |
| ¾ cup | Warm water |
| ½ cup | Sugar |
| ¼ cup | Plus 2 tbsp. butter softened; divided |
| 2 tablespoons | Shortening |
| 2 | Egg |
| 1 teaspoon | Salt |
| 4½ cup | All-purpose flour |
| Additional butter; melted |
In a mixing bowl, dissolve yeast in warm water. Add sugar, ¼ cup butter, shortening, eggs, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to make a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled, about 1½ hours. Punch the dough down; divide in half. Roll each portion into a 12inch circle. Melt remaining butter; brush over dough. Cut each circle into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place with point down 2 inches apart on a greased baking sheet.
Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 8-10 minutes or until golden brown. Brush with melted butter if desired.
Yield: 2 dozen
Recipe by: Bertha Johnson-Taste of Home-April/May 1998 Converted by MM_Buster v2.0l.