Ingredients:
Instructions:
Combine the yeast and 1/4 cup warm water in a 1-cup liquid glass measuring cup and let stand for 5 minutes. Combine the milk, shortening, sugar and salt in a heavy saucepan and heat until the shortening melts, stirring occasionally. Combine the yeast mixture and milk mixture in a large mixing bowl, then add 1 1/2 cups flour and beat at medium speed with an electric mixer until blended. Stir in the egg until blended. Beat in enough remaining flour to make a soft dough, then place the dough in a well-blended bowl, turning to grease the top.
Cover and let rise in a warm place, free from drafts for 1 1/2 hours or until doubled in bulk. Punch down the dough and divide into thirds, then roll each portion into a 9-inch circle on a lightly floured surface. Brush with 2 tablespoons of butter and cut into 8 wedges. Roll each wedge up tightly, beginning at the wide end. Place point side down on a greased baking sheet and bend into crescent shapes. Cover and let rise in a warm place for 45 minutes or until doubled in bulk. Bake at 400° for 8 minutes or just until lightly browned, then cool on baking sheets on wire racks. Cover and freeze until firm. The frozen rolls can be placed in heavy plastic sealable bags and frozen for up to 1 month.
Remove from the freezer and place on baking sheets, letting thaw at room temperature. Bake at 400° for 5 to 7 minutes or until lightly browned.