Lowell Inn Crescent Rolls

¾ c. warm water (110-115 degrees)

2 pkgs. Active dry yeast

4 c. flour

½ c. sugar

1 tsp. salt

2 eggs

½ c. soft shortening (Crisco)

In bowl, dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Stir remaining ingredients except half of flour into yeast. Add rest of flour; mix until smooth. Scrape dough from sides of bowl, cover with cloth. Let rise in warm place (85 degrees) until double, about 1 ½ hours. Divide in half. Shape as crescents by rolling dough out to ¼ inch thick into a 12 inch circle. Spread soft butter over dough (OPTIONAL-I usually don’t do this). Cut into 16 pie shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath. Cover, let rise until double, 1 hour. Brush with melted butter (OPTIONAL-I usually don’t do this). Heat oven to 400 degrees. Bake 12-15 minutes, or until golden brown. Makes 32 rolls.

This recipe is from the Text Edition of Betty Crocker’s New Picture Cook Book (I can’t find the copyright date in it, but it was my mom’s textbook when she was in Home Ec. in high school, hence all the butter. They didn’t worry about low-fat back then.) This is the recipe I’ve used to make bread for holidays since I started making bread. I don’t think there’s a better one out there. It’s a holiday staple.