Crescent rolls (butterhorns)
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | FLOUR (BREAD FLOUR PREFERED) |
| 2 | xes | PACKAGES DRY YEAST |
| 1 | cup | MILK |
| ½ | cup | SUGAR |
| ½ | cup | SHORTENING |
| 2 | teaspoons | SALT |
| 3 | xes | EGGS |
Directions
IN A LARGE MIXING BOWL, COMBINE 2 CUPS FLOUR AND YEAST. IN A SAUCE PAN PAN HEAT MILK, SUGAR, SHORTENING AND SALT TO 115 DEG F. ADD TO DRY MIX AND ADD EGGS, MIXING FOR ½ MINUTE AT LOW SPEED. MIX AT HIGH SPEED FOR 3 MINUTES.
BY HAND STIR IN ENOUGH FLOUR TO MAKE A MODERATELY STIFF DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC, SHAPE INTO A BALL AND LET RISE UNTIL DOUBLED. DIVIDE DOUGH INTO 3 EQUAL PARTS AND ROLL EACH INTO A CIRCLE ABOUT 12". CUT INTO 12 WEDGE SHAPED PARTS AND ROLL EACH FROM WIDE EDGE INTO A TIGHT CRESCENT SHAPE . PLACE WITH POINT DOWN ON A GREASED BAKING SHEET. COVER AND LET RISE UNTIL DOUBLED. BAKE AT 375 FOR 10 - 12 MINUTES.