There are many stories to how the crescent or croissant roll got invented, when and why. Some say it was invented in Europe to celebrate the defeat of a Muslin invasion in 732. Others say it was invented in Vienna to celebrate the defeat of the Turkish siege as a reference to the crescent on the Turkish flag in 1683. However these little delicacies were invented I don't really care, I'm just glad they were!
2 pkg. active dry yeast 1/2 tsp. sugar 1/2 c. warm water 3/4 c. milk 1/2 c. shortening 1 tsp. salt 2 eggs 1/4 c. sugar 4-1/2 c. flour
In large bowl, sprinkle yeast and 1/2 tsp. sugar over warm water; stir until dissolved. Add milk, shortening, salt, eggs, 1/4 c. sugar and 1-1/2 c. flour.
Using mixer at low speed, beat until well blended. Increase speed to medium, beat 2 minutes. Add 1 c. flour; beat 2 minutes more.
Stir in enough additional flour to make soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.
Place in greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until doubled, about 1 hour. Punch down dough and divide it in half. Cover and let rest 10 minutes.
With lightly floured rolling pin, roll out each dough half into a 16 inch circle. Spread each circle with 3 tbsp. butter or regular margarine, softened.
Cut each circle into 12 wedges. Roll up each wedge, starting at the wide end. Place rolled wedges, points down, 2 inches apart, on greased baking sheets. Curve the ends to form crescents.
If you want your rolls to be crusty, brush with 3 tbsp. melted butter after shaping and let them rise, uncovered. Otherwise cover and let rise until doubled, about 30 minutes.
Bake in 375 degree oven 15-20 minutes or until golden brown. If you want the crust to be soft, brush with 3 tbsp. shortening or softened butter immediately after baking. Remove from baking sheets right away. Serve warm. Makes 24 rolls.