Yield: 2 dozen
- 1 (1/4-ounce) envelope active dry yeast
- 1/4 cup warm water (105° to 115°)
- 1 cup milk
- 1/2 cup shortening
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 3 1/2 cups all-purpose flour, divided
- 1 large egg
- 2 tablespoons butter or margarine, melted
- Combine yeast and 1/4 cup warm water in a 1-cup liquid glass measuring cup; let stand 5 minutes.
- Combine milk and next 3 ingredients in a heavy saucepan; heat until shortening melts, stirring occasionally. Cool to 105° to 115°.
- Combine yeast mixture and milk mixture in a large mixing bowl; add 1 1/2 cups flour, and beat at medium speed withan electric mixer until blended. Stir in egg until blended. Beat in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
- Punch dough down, and divide into thirds; roll each portion into a 9-inch circle on a lightly floured surface. Brush with 2 tablespoons butter, and cut into 8 wedges. Roll up each wedge tightly, beginning at wide end. Place, point side down, on a greased baking sheet, and bend into crescent shapes.
- Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
- Bake at 400° for 8 minutes or just until lightly browned; cool on baking sheets on wire racks. Cover and freeze until firm. Place frozen rolls into heavy-duty zip-top plastic bags; freeze up to 1 month.
- Remove crescent rolls from freezer; place on baking sheets,and thaw at room temperature.
- Bake at 400° for 5 to 7 minutes or until lightly browned.
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