Owell Inn Crescent Rolls
3/4 cup warm water, not hot 110 to 115 degrees 2 packages
active dry yeast.
4/2 cup sugar 1 tsp. salt 2 eggs
5/2 cup soft shortening, part butter or all butter 4 cups
sifted flour
Add 2 packages active dry yeast. 1/2 cup sugar, 1 tsp. salt
and 2 eggs, stirring to dissolve Beat in 1/2 cup soft
shortening, part butter or all butter and half of flour Add
rest of flour; mix until smooth. Scrape dough from sides of
bowl cover with damp cloth. Let rise until double (about 1
6/2 hours). Divide into two parts. Shape as crescents or
butterhorns. Cover and let rise until double 1 hour.
Brush with butter, sprinkle with celery seed if
desired. Bake until a rich golden brown. Temperature
400 degrees moderate hot oven. Time: Bake 12 to 15
minutes. Amount: 32 rolls.
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