2Tablespoonsvegetable shorteningat room temperature
4-4 ½cupsall-purpose flour
2Tablespoonsmelted butterplus more for brushing rolls (optional)
Spray standard-sized baking sheet with nonstick cooking spray set aside.
In large mixing bowl whisk together yeast and water until dissolved. Mix in sugar, eggs, butter, shortening, and salt until combined. Add 2 cups flour and use a handheld mixer to beat until smooth. Add enough of the remaining flour to form soft dough, slightly sticky dough. Turn dough out onto floured surface, and knead until elastic and smooth, about 8 minutes.
Lightly spray large, clean mixing bowl with nonstick cooking spray. Place dough in bowl, and lightly spray top of dough with cooking spray. Cover with plastic wrap and let rise until doubled in a warm place, about 90 minutes.
Deflate dough by punching down, and divide into 2 dough balls. Roll out each dough ball into 12-inch circle, brush each with 1 tablespoon melted butter, and cut into 12 wedges. Roll wedges from wide end, and place 2-inches apart on prepared baking sheet, point-side down. Curve ends to form crescents. Cover baking sheet loosely with greased plastic wrap, and rise until doubles, about 45-60 minutes. After 30 minutes of rising, preheat oven to 375 degrees F.
Bake for 9-12 minutes, or until deliciously golden. Brush with additional butter if desired, let cool at least 10 minutes, and serve.