- 2
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 1/2 cup sugar
- 1/4 cup plus 2 tablespoons butter, softened, divided
- 2 tablespoons shortening
- 2 eggs
- 1 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour
- Melted butter, optional
Preparation
Step 1
* Prep: 25 min. + rising Bake: 10 min.
* In a bowl, dissolve yeast in water. Add sugar, 1/4 cup butter, shortening, eggs, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch the dough down; divide in half. Roll each portion into a 12-in. circle. Melt remaining butter; brush over dough. Cut each circle into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place with point down 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 8-10 minutes or until golden. Brush with butter if desired. Yield: 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 133 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 133 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
Golden Crescents published in Taste of Home April/May 1998, p33