Buttery Crescents Recipe
Yield: 36 servingsRecipe by luhu.jp
Ingredients:
2 package: Active dry yeast, 1/4 oz
1/4 cup: Butter or margarine --,
2 cup: Milk, warmed
Melted & cooled,
7 cup: All-purpose flour,
3 tbsp: Sugar,
2 each: Egg, lightly beaten
1 tsp: Salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp