Aunt Fanny's Crescent Rolls Recipe

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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2005 Sauvignon Blanc 2005 Glissando	Aunt Fanny's Crescent Rolls Recipe
	Our cousin, Julie Murfin sent us a collection of Aunt Fanny's famous recipes. This is a terrific recipe which you can do well ahead of time. 3/4 cup milk 1/2 cup shortening 2 packages dry yeast 1/4 cup lukewarm water 1/4 cup sugar 2 eggs 1/2 teaspoon salt 4 cups sifted all purpose flour 1/2 cup butter
	Heat milk and shortening over low heat until shortening melts. Cool to lukewarm. Sprinkle yeast into lukewarm water and stir until dissolved in bowl. Add sugar, eggs and salt to milk mixture; stir in yeast. Add flour gradually, stirring to make a soft dough. Cover with plastic wrap and refrigerate for 24 hours. Divide dough into 4 parts. Roll one at a time on floured board into a circle 1/4 inch thick. Cut each circle into 8 pie shaped wedges. Start with curved side of each wedge and roll to a point. Dip in melted butter and place on baking sheet 1 inch apart. Cover and let rise until double, about 1 hour. Bake at 425 degrees 10 or 15 minutes and makes 32 rolls. According to Aunt Fanny's notes, you can even bake these rolls a day ahead. *Enjoy with our 2005 Sauvignon Blanc.*

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