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1
Scald milk over medium heat until bubbles appear around inside edge of pan.
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2
Immediately transfer milk into large bowl.
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3
Add shortening, sugar and salt.
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4
Stir until sugar dissolves, then set aside to cool to lukewarm, about 20 minutes.
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5
Dissolve yeast and sugar in water and set aside until foamy, about 10 minutes.
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6
Add eggs and yeast mixture to bowl; stir well until thoroughly combined.
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7
Gradually add flour, stirring until dough comes together.
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8
Turn dough out onto floured surface and knead until smooth, about 10 minutes.
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9
Shape dough into ball, lightly dust with flour, place in large bowl; cover with plastic wrap.
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10
Set aside in a warm place until doubled in volume, about 1 1/2 hours.
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11
Turn dough out onto clean surface and divide in half.
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12
Shape each half into a tight ball.
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13
Roll each ball out into a 14-inch circle.
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14
Brush with melted butter.
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15
Using pizza cutter, divide circle into 16 wedges.
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16
Roll each wedge from the big end, tucking the tip underneath.
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17
Place rolls on Silpat-covered baking sheet about 2 inches apart, curling the ends towards each other to form a crescent.
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18
Brush tops and sides with remaining butter.
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19
Loosely cover with plastic wrap.
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20
Set aside to rise for 1 hour.
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21
Bake in 350F oven until light golden in color, about 11 minutes.
