2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup sugar
1/4 cup plus 2 tablespoons butter or margarine, softened, divided
2 tablespoons shortening
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Additional butter or margarine, melted, optional
In a mixing bowl, dissolve yeast in water. Add sugar, 1/4 cup butter, shortening, eggs, salt and 2 cups flour; beat until smooth.
Add 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; turn once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch the dough down; divide in half. Roll each portion into a 12-in. circle. Melt remaining butter; brush over dough. Cut each circle into 12 wedges.
Roll up wedges from the wide end and curve to form crescents. Place with point down 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 8-10 minutes or until golden. Brush with butter if desired. Makes 2 dozen.