Pillsbury Crescent Rolls
- 2 packages Active Dry Yeast
- 3/4 c Warm Water (105 degrees)
- 1 tsp. Salt
- 2 lg Eggs
- 1/2 c Shortening
- 4 c
- Butter Or Regular Margarine, Softened
- In a large mixing bowl, dissolve the yeast in the warm water. Stir in
the sugar, salt, eggs, shortening and half of the flour into the yeast
mixture. Add the remaining flour blending until smooth.
the dough from the sides of the bowl and cover with a cloth dampened in
warm water. (The cloth should feel wet, but not be so wet that water
drips onto the dough.) Let rise in a warm place (85 degrees F.), until
doubled, 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 largest end.
- Place, point side down, on a greased baking
sheet. Curve to form crescents. Cover and let rise until double, 1 hour.
- Preheat the oven to 400 degrees F and bake for 12 to 15 minutes,
or until they are a rich golden brown. Brush with soft butter.
Recipe makes 32 crescent rolls.
This recipe is courtesy of Helen
and is a close clone recipe
Close Clone Recipes