2 pkgs. active dry yeast
2 c. warm water (not hot, 110-115 degrees)
6 1/2 - 7 c. sifted all purpose flour
1/2 c. sugar
1 egg
1/4 c. soft shortening

1. In mixing bowl, dissolve yeast in water.

2. Add half the flour, sugar and salt. Beat thoroughly 2 minutes.

3. Add eggs and shortening.

4. Beat in gradually rest of the flour until smooth.

5. Cover with a damp cloth. Place in refrigerator.

6. Punch down occasionally as dough raises in refrigerator.

7. About 2 hours before baking, cut off the amount needed and return the rest of the dough to refrigerator. (Dough will keep about 1 week under refrigeration.)

8. While cold, shape dough into crescent rolls. (Roll dough barely 1/4" thick into a 12" circle. Spread with soft butter. Cut into 16 pie shaped pieces. Beginning at rounded edge, roll up. Place on greased baking sheet with point underneath.)

9. Brush tops with melted butter. Let rise at room temperature until light (about 1 1/2 to 2 hours).

10. Bake in preheated 400 degree oven for 12 to 15 minutes.