| 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.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”