Golden Crescent Rolls

INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
1/2 teaspoon salt
1 eggs
1/4 cup shortening
2 cups all-purpose flour
2 tablespoons butter, softened

Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

Comments:
Used this to make the Chicken & Broccoli Braid. It was sorta like a sweet bread and very good. Also very easy to make. We'll be using this for Thanksgiving as regular crescent rolls as well.
**These were good although much heavier than I think a crescent roll should be. I always think they are light and fluffy and these are much more like a regular roll.