Buttery Crescent Rolls
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for bowl and plastic wrap, plus 2 tablespoons melted
- 1 1/4 cups whole milk
- 1/4 cup vegetable shortening
- 1/4 cup plus 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 1 (1/4 ounce) envelope active dry yeast
- 1/4 cup water (105 degrees to 110 degrees)
- 2 large eggs, lightly beaten
- 5 1/2 cups all-purpose flour, plus more for work surface
Line 2 baking sheets with parchment paper. Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.