CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Tasteofhome |
1 |
servings |
INGREDIENTS
2 |
pk |
Active dry yeast |
3/4 |
c |
Warm water |
1/2 |
c |
Sugar |
1/4 |
c |
Plus 2 tbsp. butter softened; divided |
2 |
tb |
Shortening |
2 |
|
Egg |
1 |
ts |
Salt |
4 1/2 |
c |
All-purpose flour |
|
|
Additional butter; melted |
INSTRUCTIONS
In a mixing bowl, dissolve yeast in warm water. Add sugar, 1/4 cup butter,
shortening, eggs, salt and 2 cups flour; beat until smooth. Add enough of
the remaining flour to make a soft dough. Turn onto floured surface; knead
until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn
once to grease top. Cover and let rise in a warm place until doubled, about
1 1/2 hours. Punch the dough down; divide in half. Roll each portion into a
12inch circle. Melt remaining butter; brush over dough. Cut each circle
into 12 wedges. Roll up wedges from the wide end and curve to form
crescents. Place with point down 2 inches apart on a greased baking sheet.
Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for
8-10 minutes or until golden brown. Brush with melted butter if desired.
Yield: 2 dozen
Recipe by: Bertha Johnson-Taste of Home-April/May 1998
Converted by MM_Buster v2.0l.
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