Aunt Margaret'S And Mary'S Crescent Rolls

• 1 cake yeast
• 1/2 c. Crisco
• 1 c. boiling water
• 1/2 c. sugar
• soft butter
• 3 Tbsp. warm water
• 1 tsp. salt
• 2 eggs
• 4 c. flour

1. Dissolve the yeast in warm water.
2. Set aside.
3. Place Crisco and salt in boiling water.
4. Let stand until lukewarm.
5. Beat eggs.
6. Mix in sugar.
7. Add water mixture to eggs.
8. Add yeast.
9. Stir in 2 cups flour.
10. Beat well.
11. Add remaining flour gradually.
12. Place in bowl. Cover and refrigerate overnight.
13. Roll out dough in 2 rounds 1/2-inch thick, 3 hours or more before serving.
14. Spread with butter.
15. Cut in pie shaped wedges.
16. Roll starting at large end. Let rise 3 hours on greased cookie sheet.
17. Bake at 400u0b0 for 6 to 10 minutes.
18. Yields 24 to 36 rolls.

cake yeast, crisco, boiling water, sugar, butter, water, salt, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=821243 (may not work)