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Superb Golden Crescents Recipe

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This recipe for Superb Golden Crescents, by , is from The Tribal Table: Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yvonne Wolf
Added: Thursday, June 7, 2007


1/2 cup sugar
1/2 cup soft shortening (part butter for flavor)
1 tsp salt
2 eggs (or 4 yolks plus 2 tbsp water)
3/4 cup lukewarm milk
2 cakes compressed yeat (or 2 pkg dry yeast-see pkg directions)
4 cups sifted Gold Medal flour

Beat with rotary beater until smooth: 1/2 cup sugar, 1/2 cup soft shortening, 1 tsp salt, 2 eggs.
Stir in 3/4 cup lukewarm milk.
Crumble into mixture: 2 cakes compressed yeast or 2 pkg dry yeast
Stir until yeast is dissolved.
Mix in with spoon until flour disappears...4 cups sifted flour.
Scrape down dough from sides of bowl. Cover with damp cloth and let rise at 85 until double in bulk...about 1 1/2 hours.
Turn dough onto lightly floured cloth-covered board. Divide dough into 2 equal parts.
Roll out each 1/4" thick into a large circle 16" in diameter.
Cut each circle into 16 pie-shaped pieces. Beginning at rounded edge, roll up each piece so that the long point winds up on the outside.
Then stretch each roll gently by pulling ends and place 1" apart (point underneath) on lightly greased cookie sheet in curved shape to form the crescent.
Cover with damp cloth. (Keep cloth damp to prevent sticking).
Let rise until impression remains when dough is touched gently with finger...about 1 hour.
Bake 10-15 minutes or until golden brown in moderately hot oven preheated to 400.
Brush with soft butter.

Note: dough may be refrigerated overnight after mixing. Shape and let rise about 1 hour before baking.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Recipe from an old Gold Medal flour bag.




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