Lowell Inn Crescent Rolls Recipe
Yield: 32 RollsRecipe by luhu.jp
Ingredients:
3/4 cup: Warm water,
1/2 cup: Sugar,
2: Eggs,
4 cup: Sifted flour,
2 package: Active dry yeast,
1 tsp: Salt,
1/2 cup: Soft shortening,
Directions:
Dissolve yeast in warm water. Stir in sugar, salt, eggs and
shortening and 2 cups of flour. Add rest of flour, mix until smooth.
Scrape dough from sides of bowl; cover with damp cloth. Let rise
until double (1 1/2 hours). Shape as crescents by dividing dough into
3 equal parts. Roll each part into a 12" circle (1/4" thick). Spread
with soft butter. Cut into 12 pie-shaped pieces. Beginning at
rounded edge roll up. Place on pan, point underneath. Cover. Let
rise until double (1 hour). Brush with butter. Bake at 400
for 12 -
15 minutes, until golden brown.
from Audrey Warden
from "The Old Stone House Cookbook", 1965, compiled by The Service
Leaque of Morgantown, West Virginia
typed and posted by teri Chesser 11/96
Source from luhu.jp
shortening and 2 cups of flour. Add rest of flour, mix until smooth.
Scrape dough from sides of bowl; cover with damp cloth. Let rise
until double (1 1/2 hours). Shape as crescents by dividing dough into
3 equal parts. Roll each part into a 12" circle (1/4" thick). Spread
with soft butter. Cut into 12 pie-shaped pieces. Beginning at
rounded edge roll up. Place on pan, point underneath. Cover. Let
rise until double (1 hour). Brush with butter. Bake at 400
for 12 -
15 minutes, until golden brown.
from Audrey Warden
from "The Old Stone House Cookbook", 1965, compiled by The Service
Leaque of Morgantown, West Virginia
typed and posted by teri Chesser 11/96
Source from luhu.jp