Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt, shortening, sugar, and eggs. Add flour, a little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk. (The dough made with dry yeast will need to rise overnight in a warm place. ) Work down. Allow to rise the second time. Turn onto lightly floured board. Roll out in circular shape. Cut into sections as you would pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in hot oven (450 F) 12-15 minutes. 16 rolls.
Mrs. K. R. , Little Falls, MN.