Rich Crescent Rolls
By LESLIE A. PANFIL
I usually make these time consuming rolls for holiday dinners but, my family loves them so much, I can be talked into making them year-round.
Mix together until smooth (I use a hand mixer) ½ Cup Sugar
½ Cup Shortening
1 teaspoon of Salt
Stir In ¾ Cup Lukewarm Milk
Crumble Into Mixture 2 Cakes of Compressed Yeast (found in the dairy isle.)
Beat in with Spoon 4 Cups of Flour
Scrape dough from sides of the bowl, cover with a damp cloth. Let rise until double. Shape into Crescents or Butterhorns. (To shape roll into circle about ¼” thick, cut into triangles and roll up from end to point.) Cover and let rise until double.
Bake: 350 degrees for 12-15 minutes.
Yield: 2 dozen.
For a yummy breakfast treat, spread leftover rolls with butter, drizzle with maple syrup and top with a sprinkle of nuts. Heat up in microwave for 25 seconds.
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