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Alexandra's Crescents




Source of Recipe


email


Recipe Introduction


These soft, rich crescent
rolls go perfectly with a
bowl of hot soup on a cold
winter's day.



Recipe Link: http://shop.bakerscatalogue.com/recipe.jsp?recipe_id=51353

List of Ingredients




3/4 cup warm water
1/2 cup vegetable shortening
1 1/2 tsp salt
1 tsp sweet dough flavor OR
Fiori di Sicilia OR
2 teaspoons vanilla
1 teaspoon coriander
1/3 cup honey
2 eggs
2 1/4 teaspoons Fermipan Brown instant
yeast (special for sweet breads)
OR 1 tablespoon instant yeast
3 1/2 cups King Arthur Unbleached All-Purpose Flour



Recipe



Dough:

Combine all of the ingredients and mix
and knead them together -- by hand, mixer
or bread machine -- till you've made a
soft, smooth dough.

Allow the dough to rise, covered, for
1 to 1 1/2 hours, or until it's puffy
(though not necessarily doubled in bulk).

Assembly:

Divide the dough in half.

Roll each half into a large, 1/2-inch
thick circle, and lightly brush each
circle with melted butter or margarine.

Cut each circle into 16 wedges.

Starting with the wide end, roll each
wedge into a crescent.

Place the crescents, points tucked
underneath, on lightly greased or
parchment-lined baking sheets, cover
them, and allow them to rise till
doubled in bulk, about 1 1/2 hours.

Baking:


Brush the crescents lightly with milk,
and bake them in a preheated 375°F oven
for 12 to 15 minutes, or until they're
lightly browned.

Remove them from the oven, and cool them
on a wire rack.


Yield: 32 crescent rolls.

Note: Dough can be refrigerated for up to
2 days before shaping and baking.