SUNDAY CRESCENT ROLLS - Kim Hendricks

Directions

1. 1Mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour till soft dough is formed. Knead in mixer until smooth and elastic. Cover and let rise until double in bulk. Punch down; divide into thirds. Divide into half if you want bigger rolls. Roll out one-third of dough into circle; cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter or margarine. Let rise till double. Bake at 400° F for 15 minutes. Makes 3 dozen rolls.