Buttery Crescent Rolls

Directions

1. 1
   Line 2 baking sheets with parchment paper; set aside.
2. 2
   Butter a large bowl; set aside.
3. 3
   Put the milk, shortening, sugar, softened butter, and salt in a medium saucepan.
4. 4
   Cook over medium heat, stirring constantly, until the sugar has dissolved.
5. 5
   Let cool completely.
6. 6
   Put the yeast and warm water in the bowl of an electric mixer fitted with the dough hook.
7. 7
   Let stand until foamy, about 5 minutes.
8. 8
   Mix in the milk mixture on medium speed until combined; mix in the eggs.
9. 9
   Reduce speed to low, and gradually mix in the flour.
10. 10
    Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
11. 11
    Turn out the dough onto a lightly floured work surface.
12. 12
    Knead until smooth, about 5 minutes, then transfer to the buttered bowl.
13. 13
    Cover with a clean kitchen towel; set in a warm place to rise until doubled in bulk, about 1 hour.
14. 14
    Roll the dough into a 13 x 20-inch rectangle.
15. 15
    Trim the edges to be straight.
16. 16
    Cut the dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide at each base).
17. 17
    Gently stretch each to 2 to 3 inches long.
18. 18
    Starting at the widest end, gently roll up.
19. 19
    Space 1 inch apart on prepared baking sheets, pointed ends down.
20. 20
    Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
21. 21
    Preheat the oven to 350F.
22. 22
    Brush the rolls with the melted butter.
23. 23
    Bake until golden, about 20 minutes.
24. 24
    Let cool on a wire rack 5 minutes.
25. 25
    Serve warm.