Crescent Rolls

3/4 cup milk
6 tablespoons sugar
1 teaspoon salt
5 tablespoons shortening
1/2 cup warm water
2 packages yeast
1 egg
4 to 4-1/2 cups flour

1. Scald the milk in saucepan. (Bring just to a boil.)
2. Stir in the sugar, salt, and shortening. Let cool until lukewarm.
3. Put the warm water into a bowl. Sprinkle or crumble the yeast into the water and stir until dissolved.
4. Stir in the lukewarm milk mixture.
5. Beat the egg; add to the mixture.
6. Add 2 cups sifted flour; beat until smooth.
7. Stir in the additional 2 to 2-1/2 cups flour.
8. Work dough into a smooth ball. It may be turned out on a floured board and kneaded until smooth and elastic.
9. Place in a greased bowl; brush top with soft shortening. Cover tightly with wax paper or aluminum foil and store in refrigerator at least 2 hours or until needed. (May be kept 2 to 3 days in refrigerator.)
10. When ready to shape rolls, punch dough down and turn out onto a lightly floured board.
11. Divide the dough into three equal parts. Roll out each piece into a circle about nine inches in diameter. (It will spring back as you roll it.)
12. Brush lightly with melted margarine or butter. Cut each circle into eight pie-shaped pieces.
13. Roll each piece up tightly beginning at the wide end. Seal points firmly.
14. Place on greased baking sheet with points underneath, about 2 inches apart. Curve to form crescents. Brush lightly with melted margarine or butter.
15. Cover with wax paper or cloth and let the dough rise in a warm place, free from drafts, until doubled in bulk--about 1 hour.
16. Bake at 400 degrees for about 15 minutes. Remove and rub lightly with butter.

To serve rolls, tuck a napkin in a basket and put the rolls in, covering them with the corners of the napkin.

I don't think I've gotten to try these yet. Aunt Judy makes them for holidays. Too bad we live so far apart! --Sarah