Crescent rolls (butterhorns)

18 servings

Ingredients

Quantity Ingredient
5 cups FLOUR (BREAD FLOUR PREFERED)
2 xes PACKAGES DRY YEAST
1 cup MILK
½ cup SUGAR
½ cup SHORTENING
2 teaspoons SALT
3 xes EGGS

Directions

IN A LARGE MIXING BOWL, COMBINE 2 CUPS FLOUR AND YEAST. IN A SAUCE PAN PAN HEAT MILK, SUGAR, SHORTENING AND SALT TO 115 DEG F. ADD TO DRY MIX AND ADD EGGS, MIXING FOR ½ MINUTE AT LOW SPEED. MIX AT HIGH SPEED FOR 3 MINUTES.

BY HAND STIR IN ENOUGH FLOUR TO MAKE A MODERATELY STIFF DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC, SHAPE INTO A BALL AND LET RISE UNTIL DOUBLED. DIVIDE DOUGH INTO 3 EQUAL PARTS AND ROLL EACH INTO A CIRCLE ABOUT 12". CUT INTO 12 WEDGE SHAPED PARTS AND ROLL EACH FROM WIDE EDGE INTO A TIGHT CRESCENT SHAPE . PLACE WITH POINT DOWN ON A GREASED BAKING SHEET. COVER AND LET RISE UNTIL DOUBLED. BAKE AT 375 FOR 10 - 12 MINUTES.

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