Flaky Crescent Rolls

2 packages (1/4 ounce each) Active Dry Yeast
1 cup warm water
1 cup boiling water
1 cup shortening 

 3/4 cup sugar
1-1/2 teaspoon salt
2 eggs, beaten
7-1/2 to 8 cups all purpose flour

butter

In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well.

Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight **

When ready to use, roll out and shape dough. Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30-45 minutes.  



Roll out big enough to cut 16 large triangles



Bake at 350 degrees for 20-25 minutes or until they are golden brown. YIELD: 2 -1/2 dozen. I got 18 rolls with half the dough I used.

**When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT.....non-sticky dough.  Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)....on your greased cookie sheets. Let raise again until double, before baking.

Here is a great Roll Tutorial from the sight http://www.getoffyourbuttandbake.com/2008/05/moms-rolls.html that I also got this recipe from.