1/2 c. water
1 c. milk
1/3 c. shortening (butter)
1 pkg. yeast
1 1/2 tsp. salt
6 tbsp. sugar
4 to 5 c. flour
1 egg

Measure all of the above ingredients. Mix 1 package yeast, 1 1/2 cups flour, 1 1/2 teaspoon salt, 6 tablespoons sugar in large mixing bowl. Heat in a saucepan: 1/2 cup water, 1 cup milk, 1/3 cup Crisco to 120 degrees. Add liquids to dry ingredients. Beat for 2 minutes at medium speed of mixer. Add 1 cup flour and 1 egg. Beat on high speed of mixer for 2 minutes. With wooden spoon stir in enough additional flour to make a stiff dough you can knead by hand. Knead in additional flour to make a smooth and elastic dough. Don't use too much flour. Place dough in a greased bowl, grease the surface of the dough by turning it over in the bowl. Cover the bowl with plastic wrap and store overnight in the refrigerator.

SECOND DAY: Remove the bowl from the refrigerator about 2 hours before rolls are needed. Shape the rolls into crescents. (Divide the dough in half and roll each half into a large circle. Cut into 12 equal size triangles. Roll into crescent shape. Place on a cookie sheet with the tip end down.) Place cookie sheet which has been covered with plastic wrap, in the refrigerator. Let rise overnight. (If time permits, the rolls may rise at room temperature until double in bulk and be baked.)

THIRD DAY: Remove the rolls from the refrigerator and let stand at room temperature until they have doubled in bulk. Usually about 2 hours if the room is warm. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and brush top with melted butter. Yield: 2 dozen rolls.