1/2 cup solid vegetable shortening
1 tablespoon sugar
1/2 cup boiling water
1 package dry yeast
1/2 cup lukewarm water
1 teaspoon salt
1 egg
3 cups plain flour
Butter

Cream shortening and sugar in a large bowl. Add boiling water, stirring until shortening has melted. Dissolve yeast in lukewarm water. Stir into shortening mixture. In a small bowl, beat together the salt and egg. Add to shortening/yeast mixture. Gradually add flour, blending in well. Place waxed paper over bowl. Refrigerate until dough has doubled in bulk, about 3 hours. Turn dough out onto a floured surface, and knead until light and elastic. Roll to a thickness of 1/4 to 1/2 inch. Cut with 1 1/2-inch biscuit cutter. Place a small pat of butter in center of each roll. Fold roll in half and shape into a crescent. Spray baking sheets lightly with non-stick cooking spray. Bake at 375 degrees for 10 minutes, or until lightly browned. Makes about 3 dozen.