CopyCat Pillsbury Crescent Rolls

Let's Cook

1. Step 1.

   In a large mixing bowl, dissolve the yeast in the warm water. Let stand for about 5 minutes until the yeast is foamy; if it doesn't foam, the yeast is dead and you should start over with fresh yeast.

2. Step 2.

   Stir in the sugar, salt, eggs, shortening, and half of the flour into the yeast mixture. Mix with a wooden spoon or dough whisk until well combined.

3. Step 3.

   Add the remaining flour, blending until smooth. The dough will be soft and slightly sticky; scrape down the sides of the bowl with a rubber spatula.

4. Step 4.

   Cover the bowl with a cloth dampened in warm water. The cloth should feel wet but not dripping. Let the dough rise in a warm place (about 85°F) until doubled in bulk, about 1 1/2 hours. While the dough rises, you can prepare the baking sheets by greasing them or line with parchment paper.

5. Step 5.

   Punch down the risen dough and divide it in half. On a lightly floured surface, roll each half into a 12-inch circle, about 1/4 inch thick.

6. Step 6.

   Spread the soft butter evenly over each circle. Using a sharp knife or pizza cutter, cut each circle into 16 wedges (like a pie).

7. Step 7.

   Roll up each wedge beginning at the largest end, rolling toward the point. Place each roll, point side down, on a greased baking sheet. Curve the ends slightly to form crescents. Repeat with all wedges, spacing them a couple of inches apart on the baking sheets.

8. Step 8.

   Cover the rolls with a clean kitchen towel and let rise until doubled, about 1 hour. While they rise, preheat the oven to 400°F.

9. Step 9.

   Bake the risen rolls in the preheated oven for 12 to 15 minutes, or until they are a rich golden brown. Rotate the baking sheets halfway through if needed for even browning.

10. Step 10.

    Remove from the oven and brush the hot rolls with soft butter. Serve warm. Makes 32 crescent rolls.