| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Active Dry Yeast |
| 3/4 |
c |
Warm Water, luke warm |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Shortening (Part Butter) |
| 4 |
c |
Unbleached flour |
|
|
Butter or Regular Margarine, Softened |
INSTRUCTIONS
This is a copycat recipe for Pillsbury Crescent Rolls that I got while
searching the net. It is Gloria Pitzer's Secret Recipe.
Dissolve yeast in warm water, in large bowl. Stir in sugar, salt, eggs,
shortening and half of the flour into the yeast mixture.
Add the remaining flour blending until smooth. I did all this in the mixer.
Scrape sides of bowl and cover with a damp cloth. (one that has been dipped
in warm water, not a wet one.) Let rise in warm place. Until double. About
1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch
circle 1/4 inch thick. Spread with the soft butter and cut each circle into
16 wedges. Roll up each wedge beginning at the large end. Place, point side
down, on a greased baking sheet. Curve to form crescents. Cover and let
rise until double, 1 hour. Preheat oven to 400 degrees and bake for 12 to
15 minutes, or until a golden brown. Brush with soft butter. Makes 32
crescent rolls.
I made these and they are so good. I will certainly make them again. Posted
to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on
Mar 18, 1997
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