Golden Crescents Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 2 Small | |
| Soft butter | 1/2 Cup (16 tbs) | |
| All purpose flour | 4 Cup (16 tbs) | |
| Soft butter or margarine | ||
Directions
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening and 2 cups of the flour.
Beat until smooth.
Mix in remaining flour until smooth.
Scrape dough from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Divide dough in half; roll each half into 12-inch circle.
Spread with butter; cut into 16 wedges.
Roll up each wedge, beginning at rounded edge.
Place rolls, with point under, on greased baking sheet.
Cover; let rise until double, about 1 hour.
Heat oven to 400°.
Bake 12 to 15 minutes or until golden brown.
Brush rolls with butter.
Stir in sugar, salt, eggs, shortening and 2 cups of the flour.
Beat until smooth.
Mix in remaining flour until smooth.
Scrape dough from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Divide dough in half; roll each half into 12-inch circle.
Spread with butter; cut into 16 wedges.
Roll up each wedge, beginning at rounded edge.
Place rolls, with point under, on greased baking sheet.
Cover; let rise until double, about 1 hour.
Heat oven to 400°.
Bake 12 to 15 minutes or until golden brown.
Brush rolls with butter.
Chef
