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Volume III
September 14, 2012

Weekly Home / Recipe Center

Crescent Rolls

Serves 6


1 tablespoon yeast
1/2 cup warm water
1/2 cup butter, softened
3/4 cup scalded milk
1 teaspoon salt
3 eggs, beaten
1/2 cup sugar
4 cups flour

Sprinkle yeast in water and set aside. In mixing bowl, combine butter, milk, and salt. Beat eggs and add to milk mixture. Stir in sugar and 2 cups flour. Add yeast and 2 cups flour. Mix with spoon. Cover and refrigerate for 1 hour. Roll dough into a rectangle, 1/4-inch thick. Brush with melted butter. Cut in thirds lengthwise with a pizza cutter. Starting at end of one row cut in zigzag pattern forming triangles. Repeat with other rows. Starting from wide end of triangle, roll toward point. Place on baking sheet sprayed with cooking spray, point down. Let raise until double in size. Bake at 350°F for 12 to 15 minutes until golden brown.

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