Crescent Rolls

4 ¼ to 4 ¾ cups flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup shortening, margarine, or butter
½ tsp. salt
2 eggs

Combine 2 cups of the flour and the yeast. Heat and stir milk, sugar, shortening, and salt just till warm (120 to 130 degrees) and shortening almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. On a lightly greased surface, roll each half of dough into a 12-inch circle. Brush with melted margarine or butter. Cut each circle into 12 wedges. To shape, begin at wide end of wedge and roll toward point. Place, point side down on a lightly greased baking sheet 2 to 3 inches apart.

Cover and let rise in a warm place till nearly double (about 30 minutes).
Bake in a 375 degree oven for 12 to 15 minutes or till golden brown. Makes 24 rolls.

Lisa Heap Perry