Pillsbury Crescent Rolls
From classic crowd-pleasing appetizers to easy everyday favorites, when you cook with crescents, your options are unlimited.
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 cup 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 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 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.
B-man 