GOLDEN CRESCENT ROLLS (BY SIS ROGERS)

7 TSP DRY YEAST
1 1/8 CUPS OF WATER (110-115)

3/4 CUP OF SUGAR
3 JUMBO EGGS
1 STICK OF SOFTENED BUTTER
1/4 CUP CRISCO
1 1/2 TSP OF SALT
6 CUPS OF FLOUR

IN LARGE BOWL PUT SUGAR, EGGS, BUTTER, SALT, CRISCO, AND 3 CUPS OF FLOUR.

WARM WATER IN MEASURING CUP TO 110- 115 
ADD YEAST STIR WELL TO DISSOLVE YEAST.

ADD REMAINING FLOUR.
MIX WITH HANDS AND THEN KNEAD LIGHTLY.
PUT IN BUTTERED BOWL.
PLACE IN WARMED OVEN UNTIL DOUBLED ABOUT 1 1/2 HOURS

PUNCH DOUGH DOWN.
DIVIDE IN HALF

ROLL EACH PART INTO A 12 INCH CIRCLE

SPREAD WITH BUTTER
CUT INTO 12 WEDGES.

ROLL EACH WEDGE INTO CRESCENT. 


PLACE POINT DOWN ON BUTTERED COOKIE SHEET.
LET RISE ABOUT 1 HOUR UNTIL DOUBLED.

BAKE AT 350 -375 FOR 8-10 MINUTES.

MAKE 24 ROLLS.