Golden Crescents Food

GOLDEN CRESCENT ROLLS

Steps:

• Dissolve yeast in warm water.
• Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
• Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
• Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

GOLDEN CRESCENTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, eggs, softened butter, shortening, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. , Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide in half. Roll each portion into a 12-in. circle. Brush each with 1 tablespoon melted butter, and cut into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 45 minutes. , Bake at 375° until golden, 8-10 minutes. Brush with additional melted butter if desired.

GOLDEN CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, 2 tablespoons butter, shortening, egg, salt and 1 cup flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. circle. Melt remaining butter; brush over the dough. Cut into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place pointed side down 2 in. apart on a greased baking sheet. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack. Brush with additional melted butter if desired.

GOLDEN CRESCENT ROLLS

Steps:

• Dissolve yeast in warm water.
• Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
• Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
• Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

GOLDEN CRESCENTS

Steps:

• In a mixing bowl, dissolve yeast in water. Add sugar, 1/4 cup butter,shortening, eggs, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl; turn once to grease top.
• Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch the dough down; divide in half.
• Roll each portion into a 12-in. circle.
• Melt remaining butter;brush over dough.
• Cut each circle into 12 wedges.
• Roll up wedges from the wide end and curve to form crescents.
• Place with point down 2 inches apart on greased baking sheets.
• Cover and let rise until doubled, about 45 minutes.
• Bake at 375 for 8-10 minutes or until golden.
• Brush with butter if desired.
• Yield: 2 dozen.