Yield: 32 Rolls
3/4 c warm water
1/2 c sugar
2 eggs
4 c sifted flour
2 pk active dry yeast
1 teaspoon salt
1/2 c soft shortening
Dissolve yeast in warm water. Stir in sugar, salt, eggs and shortening and 2 cups of flour. Add rest of flour, mix until smooth. Scrape dough from sides of bowl, cover with damp cloth. Let rise until double (1-1/2 hours). Shape as crescents by dividing dough into 3 equal parts. Roll each part into a 12″ circle (1/4″ thick). Spread with soft butter. Cut into 12 pie-shaped pieces. Beginning at rounded edge roll up. Place on pan, point underneath. Cover. Let rise until double (1 hour). Brush with butter. Bake at 400 for 12 – 15 minutes, until golden brown.