Pillsbury Dough Boy Crescent Rolls . . . Well Good Enough

• 2 pkg Active Dry Yeast
• ¾ C. Warm water, lukewarm
• ½ C. Sugar
• 1 tsp. Salt
• 2 large eggs
• ½ C. Shortening (Part Butter)
• 4 C. Unbleached flour
• Butter or margarine, softened

Dissolve yeast in warm water, in large bowl. Stir in sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. I did all this in the mixer. Scrape sides of bowl and cover with a damp cloth. (one that has been dipped in warm water, not a wet one.) Let rise in warm place. Until double. 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 large end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat oven to 400 degrees and bake for 12 to 15 minutes, or until a golden brown. Brush with soft butter. Makes 32 crescent rolls.

I needed crescent rolls that were slightly flakier than the usual recipe I use. I use these to make Broccoli Ham Ring. That's another recipe I've had to modify so maybe I'll post that later.