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Lion House Crescent Rolls |
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Serves: 36 Print this Recipe2 tablespoons yeast 2 cups water warm 1/3 cup sugar 1/3 cup vegetable shortening 2 teaspoons salt 2/3 cup dry milk powder 1 egg 5 1/2 cups flour 2 tablespoons butter melted Mix yeast and water and let stand 5 minutes. Add sugar, shortening (may substitute with margarine or butter), salt, dry milk, egg, and 2 cups of the flour. Beat together till smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly floured surface and knead till smooth and elastic. Place in greased bowl; cover and let rise till double in bulk. Punch down; divide into thirds. Roll out one-third of dough into circle; cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter (or margarine). Let rise till double. Bake at 400 degrees F. for 15 minutes. Serve warm with Honey Butter (recipe in this cookbook), if desired. Makes 3 dozen rolls. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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