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Directions

• To the warm water ado the yeast and one teaspoon of sugar and put it aside to proof.
• In the bowl of a standing mixer, add the flour, sugar and salt then add the egg, egg yolk and yeast mixture, knead on medium speed for about 2 minutes, then add the cold butter and shortening and knead for another minute or so.
• Put the dough in an oiled bowl, cover with plastic wrap and put it aside to rise until doubled in size.
• Place the dough onto a floured surface cut it in half, then roll each half into a 12 inch circle (on a very lightly floured surface) cut into 12 wedges and roll each one into a crescent roll and place them seam side down on a parchment paper lined baking sheet.
• Repeat with the other half then put them in the oven and bake them for about 15 to 18 minutes or until golden brown.
• Brush the tops with a little butter when they come out.