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Wednesday, October 17, 2012

Carolyn's Crescent Rolls

INGREDIENTS
2T yeast
2c. warm water
1/3c sugar
1/3c shortening, margarine or butter
2t salt
2/3c nonfat dry milk
1 egg
6c. flour
melted butter or margarine

DIRECTIONS
Mix yeast + water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg and 2 cups flour. Beat together til smooth. Gradually add remaining flour til soft and dough is formed. Turn onto a lightly floured surface and kneed til smooth and elastic. Place in greased bowl; cover and let rise until double in bulk. Punch down, divide into thirds. Roll out 1/3 of dough into circle; cut into 12 pie-shaped pieces. Starting at wide end, roll up each peice into a crescent. Place onto greased baking sheet with point on bottom. Repeat with remaining dough. Brush tops with melted butter. Let rise until double in size. Bake at 400° for 15 minutes. Makes 3 dozen rolls.
If you want larger crescent rolls - cut in 8 pie-shaped pieces.

-Carolyn Kantor
Recipe category

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