Ingredients
2 packages (1/4 ounce each) active dry yeast3/4 cup warm water (110° to 115°)1/2 cup sugar2 large eggs, room temperature1/4 cup butter, softened2 tablespoons shortening1 teaspoon salt4 to 4-1/2 cups all-purpose flour2 tablespoons melted butter plus additional as needed, divided
Preparation
In a large bowl, dissolve yeast in warm water. Add the sugar, eggs, softened butter, shortening, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide in half. Roll each portion into a 12-in. circle. Brush each with 1 tablespoon melted butter, and cut into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 45 minutes.
Bake at 375° until golden, 8-10 minutes. Brush with additional melted butter if desired.
