BUTTERHORN CRESCENT ROLLS (Tamitha Tite Landcaster)w

BUTTERHORN CRESCENT ROLLS (Tamitha Tite Landcaster)w
BUTTERHORN CRESCENT ROLLS (Tamitha Tite Landcaster)w

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. active dry yeast

  • 1

    tablespoon sugar

  • 1

    cup warm milk

  • 3

    eggs, beaten

  • 5

    cups flour (more or less)

  • 1

    teaspoon salt

  • 1/2

    cup sugar

  • 1/2

    cup shortening

Directions

Dissolve yeast in lukewarm (not hot) milk with 1 tablespoon sugar and set aside for 5 minutes. Add beaten eggs to milk and yeast mixture. Whisk together flour, salt, and sugar in a large bowl. Using a pastry blender, work in cold butter or shortening. Add liquid mixture and knead on a lightly floured surface for 2 to 3 minutes until dough comes together (add a small amount of flour if needed to make a soft dough, but the less flour used the better). Refrigerate overnight. The next day, divide dough in half and roll each half into a circle 1/4-inch thick. Spread circle with softened butter. Cut circle into sixteenths. Roll each wedge piece (16 of these) from the outside edge toward the center point. Place on a greased baking sheet and curve outer edges into a crescent shape, if desired. Cover rolls with a damp towel and let rise until doubled in size for several hours (may take as long as 4 hours depending on humidity and your conditions). Bake in a preheated 375°F oven until rolls are light golden (about 15 minutes or until done).

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