Friday, May 23, 2008

Lion House Crescent Rolls

2 tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening, margarine, or butter
2 teaspoons salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour

Mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat until 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 doubled. Punch down; divide into thirds. Roll out 1/3 of dough into a 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 the bottom. Repeat with remainder of dough. Let rise until double. Bake at 400 degrees for 15 minutes. Makes 3 dozen.

Kelly P.

No comments: