Crescent Rolls



1 package (1/4 ounce) active dry yeast
1 cup warm water (110 to 115)
3 eggs
4 to 4-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1/2 cup butter

Oven: 375

In a small bowl, dissolve yeast in warm water and set aside to proof about 5 minutes. In another separate small bowl, beat eggs until a light lemon color. Add the beaten eggs to the yeast mixture; set aside.
In a large bowl or electric mixer, combine 1 cup flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). 

Do not knead. Cover and refrigerate overnight.

The next morning, punch dough down, turning onto a well-floured surface, dividing it into thirds. Roll each into a 12-in. circle; cut each circle into 12 triangles. Roll up triangles from wide end and place slightly curved with pointed end down 2 in. apart on greased baking sheets. Bake about 15 minutes or until golden brown. 
Makes 3 dozen crescents


 
 

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