Pillsbury crescent rolls

Yield: 1 Servings

Measure Ingredient
2 \N Active Dry Yeast
¾ cup Warm Water, luke warm
½ cup Sugar
1 teaspoon Salt
2 larges Eggs
½ cup Shortening (Part Butter)
4 cups Unbleached flour
\N \N Butter or Regular Margarine, Softened

This is a copycat recipe for Pillsbury Crescent Rolls that I got while searching the net. It is Gloria Pitzer's Secret Recipe.

Dissolve yeast in warm water, in large bowl. Stir in sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. I did all this in the mixer.

Scrape sides of bowl and cover with a damp cloth. (one that has been dipped in warm water, not a wet one.) Let rise in warm place. Until double. About 1½ hours. Divide the dough in half, rolling each half into a 12-inch circle ¼ inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the large end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat oven to 400 degrees and bake for 12 to 15 minutes, or until a golden brown. Brush with soft butter. Makes 32 crescent rolls.

I made these and they are so good. I will certainly make them again. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@... on Mar 18, 1997

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