*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Breakfast                        Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Active dry yeast
    3                    Eggs, beaten
      1/4   c            Water
    4 1/2   c            Flour
      3/4   c            Scalded milk
      3/4   c            Butter, melted
      1/2   c            Sugar
      1/2   c            Shortening
      1/2   ts           Salt
   Soften yeast in warm water with 1 tbs of sugar. Set
   aside. In another large bowl combine milk, shortening,
   sugar, and salt.  Cool to lukewarm then add yeast
   mixture and mix well.  Add eggs. Measure in flour 1
   cup at a time, mixing well until dough is smooth, soft
   and elastic, and no longer sticky.  Knead lightly on
   floured surface.  Form into ball.  Place in warm bowl,
   cover and let rise in a warm, draft free place until
   doubled; about 2 to 2-1/2 hours with regular yeast.
   Punch down, knead lightly and divide into thirds.
   Roll each third into a 12 inch circle.  Brush with
   melted butter.  Cut into 12 pie-shaped wedges and roll
   (starting at wide end ending at the point) each wedge
   into a crescent.  Brush each crescent with melted
   butter.  Place on greased baking sheet and let rise
   until very light (about an hour).  Bake at about 375
   degrees for about 12 minutes or until light golden
   brown.  Experiment with your oven, as the temperature
   can vary between 350 and 400 degrees.  If the rolls
   burn on the bottom before turning light brown, the
   oven is too hot.
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