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Warm from the oven, these yeast-risen crescent
rolls will do you proud.
Deep South Crescent
Rolls
- 2 (1/4-ounce) packages active dry yeast
or 5 teaspoons active dry yeast
1/2 cup warm water
1/2 cup granulated sugar
1/2 cup vegetable shortening
2 cups milk
7 cups all-purpose flour - divided use
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
- Dissolve yeast in warm water; set aside.
- Combine sugar, shortening, and milk in
a medium saucepan; place over medium heat, stirring, until the
shortening melts. Cool to lukewarm.
- Combine the milk mixture and the yeast
mixture in a large mixing bowl. Add 5 cups flour and mix well.
Cover and let rise in a warm place for 2 hours, or until doubled
in bulk.
- Combine salt, baking soda, baking powder,
and remaining flour; mix well. Punch the dough down and stir
in the flour mixture. Knead the dough 8 to 10 minutes, or until
smooth and elastic.
- Divide dought into fourths and roll each
portion into a 12-inch circle about 1/4-inch thick. Cut into
10 wedges then roll each wedge beginning at the wide end. Form
into a crescent shape and place on greased baking sheets. Cover
and let rise in a warm place about 1 1/2 hours, or until doubled,
- Bake at 400°F (205°C) for 10 minutes,
or until lightly browned.
Makes 20 rolls.
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