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Crosset Rolls




Source of Recipe


Old


List of Ingredients




1 C scalded milk
1 T lard
1 T butter
3/4 tsp salt
1 cake yeast
1/4 C lukewarm water
Flour, enough to knead
4 T butter

Recipe



Scald the milk and add lard and butter and cool the milk. Dissolve yeast in the water and add. Add the flour and salt, and knead. Chill several hours or overnight.

On a floured cloth, pat out to 1/4 inch thick rectangle. Pat with the butter and fold ends toward center to make 3 layers. Turn the dough half way and repeat twice. Chill 2 hours. Pat and roll as thin as possible. Cut into four inch squares and fold each in half on the diagonal. Roll up as for crescents. Chill on buttered sheets for 20 minutes. bake in a hot oven.