Lion House Crescent Rolls

2 T yeast

2 C warm water

1/3 C sugar

1/3 C Crisco

2 t salt

2/3 C nonfat dry milk

1 egg

5 to 6 C flour

About 1/2 C melted butter

Mix yeast and water and let stand 5 minutes.  Add sugar, Crisco, salt, dry milk, egg, and 2 C flour. [ I make these rolls with my Bosch ] Beat together till smooth.  Add the remaining flour 1/2 C at a time, beating well after each addition. [ This usually takes about 10 to 15 minutes, I usually use about 5 1/2 C flour, you want the dough to be a little sticky].  Place in a greased bowl; cover and let rise till double in bulk.  Divide into thirds.  Roll one third out into a circle.  Take a pizza cutter and cut in half and then in pizza triangles.  Roll up starting at the bigger end into a crescent.  Place on a greased cookie sheet with the point on the bottom.  Brush tops with the melted butter.  Let rise until double.   Bake at 400 for 8 to 12 minutes, until golden.