Crescent Rolls

Split this recipe in half for Pioneer Woman's apple dumpling’s or make the whole recipe and freeze half.

2 pk Active Dry Yeast
3/4 c Warm Water, luke warm
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening (Part Butter)
4 c Unbleached Flour
Butter Or Regular Margarine,
Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough
from the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into
a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges.

(this would be where you should use the dough for Ree’s recipe)
Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet.

Curve to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter. Makes 32
crescent rolls.