"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Crescent Rolls Recipe

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This recipe for Crescent Rolls, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosalie Funk
Added: Friday, October 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. active dry yeast
1 c. sugar
1/2 c. warm water
6 eggs, beaten
1 c. butter, softened
1/2 tsp. salt
2 c. milk, heated to lukewarm temp.
8 c. flour
1 stick butter, softened for spreading

Directions:
Directions:
Dissolve yeast in warm water. Put 1 c. butter and milk into a large mixing bowl then add yeast, sugar, eggs and salt. Beat flour into mixture. Cover and allow to rise. Divide dough into two balls. Roll each ball into large circles on the countertop. Spread additional softened butter over dough. Cut dough like you would a pizza with a rolling pizza slicer. Roll each wedge into a crescent shape and place onto a cookie sheet. Allow crescents to rise until desired size. Bake at 375 for 15 minutes or until golden.

Number Of Servings:
Number Of Servings:
24 +/-
Preparation Time:
Preparation Time:
25 minutes preperation
Personal Notes:
Personal Notes:
I have made the dough and placed it into the fridge covered with plastic wrap overnight. This works very well but is not necessary.

 

 

 

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