Crescent rolls

Crescent rolls

Ingredients/Components

• sugar - 1/2 c
• salt - 1 tsp
• eggs, beaten - 2 item
• plus 2 Tbsp - 1/4 c
• dry yeast - 2 pkg
• all-purpose flour, divided - 4 4
• shortening, melted - 1/2 c
• warm water 105~ to 115~ - 3 Tbsp

How to make crescent rolls:

Dissolve yeast in 3 tablespoons warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, eggs, 1 cup warm water, salt and 2 cups flour. Beat at low speed with an electric mixer for 1 minute. Gradually stir in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface; knead 4 minutes or until smooth and elastic. Shape dough into a ball, and place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°) free from drafts for 1 hour or until doubled in bulk. Punch dough down, and divide into 4 equal parts. Roll each into a 12-inch circle on a floured surface; spread with butter. Cut each circle into 12 wedges; roll each up, beginning at wide end. Place on lightly greased baking sheets, point-side down. Cover and let rise in a warm place (85°) free from drafts for 1 hour or until doubled. Bake at 400° for 10 to 12 minutes. Yields 4 dozen.

Recipe categories: Breads, Quick breads, English.