"Mom's Crescent Rolls"

I have been searching for a good roll recipe for a while and I try different kinds all the time. I found this one a little while back on the blog: Get off your Butt and Bake! Let me just tell you, I think I have found "the one" roll recipe.
You can use this dough to make any type of shaped or non-shaped roll. Last time I just put little balls of the dough straight in the pan and let them rise, and they were great! Today I tried my hand at shaping them into crescent shapes. It was fun to have the kids help with that.
The taste and texture of these rolls remind me of my Grandma's at Thanksgiving and Christmas. I urge you to try them. It's not very hard! A couple tips I learned with bread is to make sure your water is not too hot, otherwise you kill the yeast and it doesn't rise. This recipe calls for one cup warm water that you dissolve the yeast in, and then one cup boiling water to melt the butter in. Don't get them mixed up! Also, scoop your flour from the container with one measuring cup and dump it from there into your measuring cup you are actually measuring with. Then put it into your bowl. This helps with the fluffy consistancy you want from any bread! Have fun and ENJOY!!!

"Mom's Rolls"
by: Gett off Your Butt and Bake

Ingredients:
2 packages (1/4 oz. each) Active Dry Yeast
1 cup warm water
1 cup boiling water
1 cup shortening or butter
3/4 cup sugar
1-1/2 teaspoons salt
2 eggs, beaten
7-1/2 to 8 cups all purpose flour (I used bread flour)

Directions:
In a small bowl, dissolve yeast in warm water (just a little warmer than luke-warm). Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved (this standing time will also allow the boiling water to cool a little so it will not kill the yeast). Add the yeast mixture and beaten eggs. Mix well.

Add 2 cups of flour and beat until smooth (I do this in half-cup intervals, adding slowly as the beaters mix it in). Add enough remaining flour to form a soft dough (again, adding very slowly). Place in a greased bowl and cover. If you are making these ahead of time, stick in the fridge overnight. If not, let the dough rise for 30 minutes. When it's ready to use, take half the dough and shape it it as desired.* Place dough in pans or greased cookie sheets. Cover and let rise again in a warm place for 30 minutes. Bake at 350 degrees for 15-20 minutes until golden. Brush with butter and serve hot!

*To form crescent shaped rolls, roll out a large circle, about 20 inches in diameter and brush melted butter over top. Cut into pie-slices pieces. Take a slice of the dough and roll it up starting on the widest side and rolling toward the point. Tuck the point under the roll so it won't come loose while rising. You can curve these inward a little to give them the more crescent shaped look. Arrange these on a cookie sheet to rise and bake.