Title: Lowell Inn Crescent Rolls
Categories: Bread Check
Yield: 32 Rolls

3/4	c	Warm water
1/2	c	Sugar
2		Eggs
4	c	Sifted flour
2	pk	Active dry yeast
1	ts	Salt
1/2	c	Soft shortening

Dissolve yeast in warm water. Stir in sugar, salt, eggs and shortening and 2 cups of flour. Add rest of flour, mix until smooth. Scrape dough from sides of bowl; cover with damp cloth. Let rise until double (1 1/2 hours). Shape as crescents by dividing dough into 3 equal parts. Roll each part into a 12" circle (1/4" thick). Spread with soft butter. Cut into 12 pie-shaped pieces. Beginning at rounded edge roll up. Place on pan, point underneath. Cover. Let rise until double (1 hour). Brush with butter. Bake at 400ø for 12 - 15 minutes, until golden brown.

from Audrey Warden

from "The Old Stone House Cookbook", 1965, compiled by The Service Leaque of Morgantown, West Virginia

typed and posted by teri Chesser 11/96

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