Pillsbury Crescent Rolls

Course : Breads
Serves: 32 crescent rolls
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2 package Active Dry Yeast
3/4 cup Warm Water (105 degrees)
1/2 cup Sugar
1 teaspoon Salt
2 large Eggs
1/2 cup Shortening
4 cup Unbleached Flour
1/2 cup Butter Or Regular Margarine -- Softened

Preparation / Directions:

1 In a large mixing bowl -- dissolve the yeast in the warm water. Stir 1 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 -- until doubled, degrees F.) about 1 1/2 hours. Divide the dough in -- rolling each half in half 12 inch circle 1/4 inch thick. Spread with the soft butter and cut circle into 16 wedges. Roll up each wedge beginning at the 1 large st end. Place -- point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise -- 1 hour. Preheat until double the oven to 400 degrees F and bake for 12 -- or until to 15 minutes they are a rich golden brown. Brush with soft butter.

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