Crescent Rolls - milk

Method

• In a medium saucepan, scald milk. Turn heat to low, add sugar, shortening and salt. Mix until shortening is melted. Remove from heat and cool.
• In small bowl, beat 2 eggs, set aside.
• In another small bowl, add yeast to warm water with pinch of brown sugar, set aside to rise.
• Pour milk mixture into mixing bowl. Add 1-1/2 C. flour. Blend with mixer for 30 sec.
• Add eggs and blend.
• Add yeast mix and blend.
• Add 1 C. flour and beat with mixer. Remove bowl from mix stand.
• Add 1 C. flour and blend manually.
• Turn onto pastry cloth and knead in 1-2 - 3/4 C. flour until slightly sticky. Knead 5-7 minutes. Set aside in greased bowl in warm area, cover and let rise 1 hour.
• Punch dough and separate into 2 equal portions. Using a rolling pin, form each into a pie round, quite thick (1/2") Brush thin layer of butter over entire surface. Cut into 8 or 12 wedges with pizza cutter. Roll into crescent shape from outside toward the point. Lay on an ungreased baking sheet with point underneath.
• Let rise 1 hour or until double in size.
• Bake at 375 deg. - 10 minutes or until golden.