Crescent Rolls #720 1/05

Categories:
biscuits, breads, New 2005

1 package active dry yeast; 1/4 ounce
6 tablespoon warm water; 115 Degrees
1/4 cup Sugar
3 tablespoon softened butter; divided
1 tablespoon Shortening
1 large egg
1/2 teaspoon Salt
2 cups flour
additional butter; melted

In a large mixing, dissolve yeast in water. Add sugar, 2 tablespoons butter, shortening, egg, salt and 1 cup of the flour; beat until smooth and elastic. Stir in enough of the remaining flour to form a soft dough. Turn on to a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours. Punch dough down. Turn onto a floured surface. Roll into a 12" circle. Melt remaining butter; brush over the dough. Cut into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place on a greased baking sheet 2 inches apart. Cover and let rises until doubled; about 45 minutes. Bake at 375°F for 8 to 10 minutes or until golden brown. Remove to a wire rack. Brush with additional butter if desired.

Contributor: Cooking For Two

Yield: 12 rolls