"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for CRESCENT ROLLS - Janet Combs Kaufman, by , is from SISTERS' HERITAGE COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. Milk 1/2 c. Butter 1 Tbsp. Yeast 1 Tbsp. Sugar 3 Eggs 1/2 c. Sugar 1 tsp. Salt 4 c. Flour
Combine milk and butter and heat milk until butter melts. Mix yeast and sugar, moisten with 2 T. water. Beat eggs with sugar and salt. Add yeast mixture. Combine with milk mixture and flour. Stir well. Let stand overnight on countertop. [Do Not Put in Refrigerator]. Roll out dough to 1/2" thickness. Cut in crescent shape. Roll from large end to small. Let rise on greased baking sheets. Bake: 350º F. Time: 12-14 Minutes
Purchase a crescent roller to make this easier. It's worth it and saves time in preparation.
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