Rolls: Pillsbury Crescent Roll Clone
Source of Recipe
unknown
List of Ingredients
2 packages active dry yeast
3/4 cup warm water (105-115¼F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/2 cup shortening
4 cups unbleached flour
softened butter Recipe
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 (85¼F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch 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 400¼F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter. Makes 32 crescent rolls.
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