วันเสาร์ที่ 31 มีนาคม พ.ศ. 2555

Pillsbury Crescent Rolls

2 pk active dry yeast
3/4 c water (105 degrees),Warm
1/2 c sugar
1 t salt
2 lg eggs
1/2 c shortening
4 c unbleached flour
butter (or regular
-margarine)
- soften,ed
In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar,
salt, eggs, shortening and half of the flour into the yeast mixture. Add the
remaining flour blending until smooth. Scrape the dough from the sides of the
bowl and cover with a cloth dampened in warm water. (The cloth should feel wet,
but not be so wet that water drips onto the dough.) Let rise in a warm place (85
degrees F.), until doubled, about 1-1/2 hours. Divide the dough in half, rolling
each half into a 12' circle 1/4 inch thick. Spread with the soft butter and cut each
circle into 16 wedges. Roll up each wedge beginning at the largest end. Place,
point side down, on a greased baking sheet. Curve to form crescents. Cover and
let rise until double, 1 hour. Preheat the oven to 400 degrees F and bake for 12
to 15 minutes, or until they are a rich golden brown. Brush with soft butter.

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