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1
Soften yeast in hot water with 1 tbs of sugar.
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2
Set aside.
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3
In another large bowl combine lowfat milk, shortening, sugar, and salt.
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4
Cold to lukewarm then add in yeast mix and mix well.
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5
Add in Large eggs.
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6
Measure in flour 1 c. at a time, mixing well till dough is smooth, soft and elastic, and no longer sticky.
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7
Knead lightly on floured surface.
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8
Form into ball.
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9
Place in hot bowl, cover and let rise in a hot, draft free place till doubled; about 2 to 2-1/2 hrs with regular yeast.
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10
Punch down, knead lightly and divide into thirds.
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11
Roll each third into a 12 inch circle.
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12
Brush with melted butter.
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13
Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point)
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14
each wedge into a crescent.
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15
Brush each crescent with melted butter.
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16
Place on greased baking sheet and let rise till very light (about an hour).
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17
Bake at about 375 degrees for about 12 min or possibly till light golden.
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18
Experiment with your oven, as the temperature can vary between 350 and 400 degrees.
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19
If the rolls burn on the bottom before turning light brown, the oven is too warm.
