A crescent roll is a light, flaky, yeast-risen roll shaped into a crescent. Crescent rolls are made from a dough that is rolled out, then shaped into a crescent by folding the dough into thirds. The dough is then baked until golden brown.
IN A LARGE MIXING BOWL, COMBINE 2 CUPS FLOUR AND YEAST.
IN A SAUCE PAN PANHEAT MILK, SUGAR, SHORTENING AND SALT TO 115 DEG F.
ADD TO DRY MIX AND ADDEGGS, MIXING FOR 1/2 MINUTE AT LOW SPEED.
MIX AT HIGH SPEED FOR 3 MINUTES.
BY HAND STIR IN ENOUGH FLOUR TO MAKE A MODERATELY STIFF DOUGH.
KNEAD UNTILSMOOTH AND ELASTIC, SHAPE INTO A BALL AND LET RISE UNTIL DOUBLED.
DIVIDEDOUGH INTO 3 EQUAL PARTS AND ROLL EACH INTO A CIRCLE ABOUT 12.
CUT INTO12 WEDGE SHAPED PARTS AND ROLL EACH FROM WIDE EDGE INTO A TIGHT CRESCENTSHAPE .
PLACE WITH POINT DOWN ON A GREASED BAKING SHEET.
COVER AND LETRISE UNTIL DOUBLED.
BAKE AT 375 FOR 10 - 12 MINUTES.
Ingredients
Directions
IN A LARGE MIXING BOWL, COMBINE 2 CUPS FLOUR AND YEAST.
IN A SAUCE PAN PANHEAT MILK, SUGAR, SHORTENING AND SALT TO 115 DEG F.
ADD TO DRY MIX AND ADDEGGS, MIXING FOR 1/2 MINUTE AT LOW SPEED.
MIX AT HIGH SPEED FOR 3 MINUTES.
BY HAND STIR IN ENOUGH FLOUR TO MAKE A MODERATELY STIFF DOUGH.
KNEAD UNTILSMOOTH AND ELASTIC, SHAPE INTO A BALL AND LET RISE UNTIL DOUBLED.
DIVIDEDOUGH INTO 3 EQUAL PARTS AND ROLL EACH INTO A CIRCLE ABOUT 12.
CUT INTO12 WEDGE SHAPED PARTS AND ROLL EACH FROM WIDE EDGE INTO A TIGHT CRESCENTSHAPE .
PLACE WITH POINT DOWN ON A GREASED BAKING SHEET.
COVER AND LETRISE UNTIL DOUBLED.
BAKE AT 375 FOR 10 - 12 MINUTES.
