Butterflake Rolls

Since my mom will be spending Thanksgiving in a warmer neck of the woods, we got to celebrate the big day over the weekend. Every year I believe we have a bigger and better spread...this year it was mmm...mmm...good. We had turkey - 2 ways, stuffing, rolls, green-bean-supreme, a jello mousse salad, potatoes and gravy, candied yams, cranberry sauce, desserts and I'm sure there were a few more items I've forgotten. I'll post the recipes this week so if anyone is taking some of these items to your celebration, you can use our recipes.

This is the recipe my mom has been using and it always makes the perfect crescent rolls.

Dissolve 2T yeast in 1/4 c. warm water--set aside.

In large bowl combine:

1/2 c. sugar

1/2 c. shortening

1 c. warm water

Add:

3 eggs, beaten

yeast mixture

4 1/2 c. flour

2 tsp. salt

Stir together until well-combined, cover (if you have one of the huge Tupperware bowls with tight lid, use it) and refrigerate overnight. Melt about 1/2-3/4 cube of margarine or butter. Lightly dust counter with flour. Divide dough in half, and roll into a circle approximately 1/8in. thick. Pour melted butter on top and spread out to coat. Cut into long triangles (think pizza) and roll up, starting at wide end. Place on parchment lined baking sheet, cover with a towel and let raise 3 hours. Bake 400 degrees 10-13 minutes, (they will be a medium to dark golden). (I like to brush them lightly with butter right when they come out of the oven).
Makes 2-3 dozen. You'll want to make sure to have some real butter to smear on these. They also reheat well for the leftover turkey sandwiches.