Lowell Inn Crescent Rolls - cooking recipe

Ingredients

3/4 c. warm water (110~ to 115~; not too hot)
2 pkg. active dry yeast
4 c. flour
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. soft shortening/part butter (I use margarine)

Preparation

Dissolve yeast in warm water.
Stir in remaining ingredients except half of flour.
Add rest of flour and mix until smooth. Scrape dough from sides and cover with cloth.
Let rise in warm place until double (1 1/2 hours).
Divide in half.
Shape as butterhorns or crescents; roll out dough about 1/4-inch thick into 12-inch circle.
Spread the dough with soft butter.
Cut into 16 pie-shaped pieces.
Beginning at rounded edge, roll up.
Pull rounded edge out as you roll so the crescent will be long, instead of short and fat.
Place on pan, point underneath.
Cover; let rise until double, 1 hour.
Brush with butter.
Heat oven to 400\u00b0.
Bake 12 to 15 minutes or until rich, golden brown.
Makes 32 rolls.