CopyCat Pillsbury Crescent Rolls

Let's Cook

1. Step 1.

   In a large mixing bowl, dissolve the yeast in the warm water and let it stand for about 5 minutes until foamy. Stir in the sugar, salt, eggs, shortening, and half of the flour into the yeast mixture until well combined.

2. Step 2.

   Add the remaining flour and blend until the dough is smooth and pulls away from the sides of the bowl. Scrape down the sides of the bowl, cover with a cloth dampened in warm water (the cloth should feel wet but not dripping), and let the dough rise in a warm place (about 85°F) until doubled in bulk, about 1 1/2 hours.

3. Step 3.

   While the dough rises, prepare a greased baking sheet and set it aside. After the dough has doubled, punch it down and divide it in half.

4. Step 4.

   Roll each half into a 12-inch circle, about 1/4 inch thick. Spread the soft butter evenly over each circle, then cut each circle into 16 wedges.

5. Step 5.

   Roll up each wedge beginning at the largest end, then place point side down on the greased baking sheet. Curve the ends to form crescents. Cover and let rise until double, about 1 hour.

6. Step 6.

   Preheat the oven to 400°F. Bake the crescents for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter immediately after baking.