One of the best recipes for crescent rolls! ---I have made this dough using *all* butter in place of shortening and it was just *not* as good, although you could use 1/4 cup of each of shortening and butter if desired --- you could use two eggs for this recipe, but I find that the dough just takes forever to rise and using one egg is just as good :)
04Proof yeast in water with 1 tsp sugar for 10 minutes until foamy, then add to bowl.
05Start mixing/kneading (adding more flour until a smooth semi-sticky dough is formed (knead for about 8-10 minutes on the heavy-duty stand mixer fitted with a kneader blade.
06Remove the dough and let stand covered with a clean dish towel for 10 minutes.
07Gather up dough and knead gently for a couple of times, then form into a ball.
08Place dough into a well greased bowl.
09Cover and rise for 1 - 1-1/2 hours.
10Punch down dough.
11Divide dough into two or three balls, (three sections will give you smaller crescents) then roll into an even circle with a rolling pin and spread/brush liberally with melted butter (use only butter!).
12This is a great tip, roll out the dough and just sit a small pizza pan lightly on top of your rolled dough, then run a pizza cutter all around the edges of the pizza pan, you will have an even round circle.
13Cut into even size triangles (I use a pizza cutter for this!).
14Roll up the dough starting at the larger end.
15Place on a baking sheet that has been lightly brushed with melted butter.
16Cover and rise for about 30-45 minutes or until almost doubled.