4 1/2 to 5 c. flour
2 pkg. Red Star instant blend dry yeast
1 c. milk
1/2 c. water
1/4 c. shortening
2 tbsp. sugar
1 1/2 c. salt
1 egg, room temperature

Measure 1 3/4 cup flour into large mixer bowl and add yeast; blend. Measure milk, water, shortening, sugar, and salt into pan; blend. Heat at low temperature to warm. Pour warmed mixture into mixer bowl, then add egg. Beat at low speed for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stop mixer. Using spoon, add more flour, a little at a time, to form a soft sticky dough. You may not need all the flour. (Pillsbury is heavier than Gold Medal.) Knead 5-10 minutes on lightly floured board until dough is smooth. Cover dough with bowl. Let rest on board 20 minutes.

Grease baking sheets or pans. Shape dough into crescents by rolling 1/4 of dough to a 9 inch circle. Cut into 8 pie shapes pieces. Roll each piece of dough form wide side towards points, stretching as it is rolled. Place on baking sheet and curve ends. Let rise in warm place 30-45 minutes until doubled. Bake 10-15 minutes in preheated 425 degrees. Cool on racks.