- 2
- 10 mins
Ingredients
- 1 env. active dry yeast
- 1/2 c. plus 1 T. sugar, divided
- 3 eggs
- 1 c. warm water (110-115 degrees)
- 1/2 c. butter-flavored shortening
- 3/4 c. salt
- 5-1/4 to -3/4 c. all-purpose flour, divided
- Optional: 1 egg shite, 1 T. water, sesame seed
Preparation
Step 1
Combine yeast and one tablespoon sugar in a large bowl; beat in eggs and warm water wtih a fork. Let stand for 15 minutes. With an electric mixer on low speed, beat in reamaining sugar, shortening and salt. Add 2 cups flour and beat just until combined; beat on high speed for 3 minutes. With a spoon, stir in as much of remaining flour as possible. Turn out onto a lightly floured surface; add anyremaining flour and knead for 6-8 nminutes, until dough is smooth and elastic. Form into a ball; place in a greased bowl and turn to coat. Cover aht let rise in a warm place until double, one - 1 1/2 hours or refrigerate for 8 hours to overnight. Punch down dough; divide into 2 balls and let stand for 10 minutes (20 minutes if dough was chilled). On a floured surface, roll out each ball to a 12-inch circle; slice each into 12 wedges. Starting at wide end, roll up each wedge crescent-style. Place rolls point-side down on a greased baking sheet. Cover and let rise in a warm place until nearly double, 20-45 minutes. If desired, whisk together egg white and water; brush over rolls and sprinklle with sesame seed. Bake at 475 degreese for 10-12 minutes, until golden. Serve warm. Makes 2 dozen