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