Instructions: DISSOLVE YEAST IN WARM WATER. ADD SUGAR, MELTED SHORTENING, SALT, AND EGGS.

MIX WELL. STIR IN FLOUR, A LITTLE AT A TIME UNTIL A SOFT DOUGH FORMS. PLACE IN A GREASED BOWL, TURNING ONCE TO COAT, COVER AND PLACE IN A WARM SPOT.

LET RISE FOR 1 HOUR OR UNTIL DOUBLED IN SIZE. (YOU MAY REFRIGERATE THE DOUGH IN A COVERED BOWL IF NEEDED UNTIL READY FOR USE). DIVIDE DOUGH INTO THIRDS. ROLL EACH PIECE OF DOUGH INTO A CIRCLE 1/4" THICK. SPREAD CIRCLE WITH MELTED BUTTER. CUT DOUGH INTO 12 WEDGE SHAPED PIECES. ROLL EACH PIECE, STARTING FROM THE WIDE END, INTO A CRESENT SHAPE. COVER AND LET RISE FOR 1 HOUR. BAKE ON A GREASED BAKING SHEET AT 350 DEG F. FOR ABOUT 10 MINUTES OR UNTIL GOLDEN BROWN. BRUSH TOPS WITH BUTTER. DOUGH CAN BE USED FOR CINNAMON ROLLS ALSO. ROLL DOUGH INTO A RECTANGLE AND BRUSH WITH BUTTER. SPRINKLE WITH CINNAMON - SUGAR MIXTURE. ROLL UP JELLY ROLL STYLE, AND CUT INTO 3/4" THICK SLICES. PLACE ON GREASED BAKING SHEET AND BAKE FOR 10 MINUTES AT 350 DEG F.

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