Golden Crescent Rolls

*~*1 Package (1/4 ounce) active dry yeast

*~*6 Tablespoons warm water (110 to 115 degrees)
*~*1/4 Cup sugar
*~*3 Tablespoons butter, softened, divided
*~*1 Tablespoon shortening
*~*1 Egg
*~*1/2 Teaspoon salt
*~*2 to 2-1/2 Cups all-purpose flour
*~*Additional butter, melted, optional

(Left corner) I was freezing the rolls on the cookie sheet, do not place them that close when baking.

*~* *~*In a large mixing bowl, dissolve yeast in water. Add sugar, 2 tablespoons butter, shortening, egg, salt and 1 cup flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning one to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
*~* *~*Push dough down gently. Turn onto a lightly floured surface. Roll into a 12-inch circle. Melt remaining butter; brush over the dough. Cut into 12 wedges. Roll up wedges from the wide end and curve to from crescents. Place pointed side down 2-inches apart on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
*~* *~*Bake at 375 degrees for 8-10 minutes or until golden brown. Remove to a wire rack. Brush with additional melted butter if desired. Yield: 1 dozen.

(Below) Picture of rolls in basket is courtesy of W. Thank you W for letting me use your wonderful picture. Your picture looks like something you'd see in a magazine.