Buttery crescents

Yield: 36 servings

Measure Ingredient
2 packs Active dry yeast -- 1/4 oz
2 cups Milk -- warmed
7 cups All-purpose flour
2 eaches Egg -- lightly beaten
¼ cup Butter or margarine --
\N \N Melted & cooled
3 tablespoons Sugar
1 teaspoon Salt

In a large mixing bowl, dissolve yeast in milk. Add 4 cups flour, eggs, butter, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn ontio a floured board; kneadk until smooth and elastic, about 8 min. Place in a greased bowl, turning once to grease top.Cover and let rise in warm place until doubled about l hour. Punch the dough down and divide in thirds. Roll each portion into a 12 inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled about 30 minutes. Bake at 400 deg. for 12 to 14 minutes or until gold brown.

Brush with butter if desired. Yield 36.

Recipe By : Taste Of Home

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