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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crescent Rolls Recipe

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This recipe for Crescent Rolls is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup potato water
1 cup milk
1/2 cup sugar
1/2 cup shortening
3 eggs, slightly beaten
2 yeast cakes in 1/2 cup lukewarm water
salt
7 cups flour
butter, softened
Directions:
Directions:
Bring milk and potato water to a boil. Pour sugar and shortening over potato water that has been removed from burner. Allow mixture to cool to lukewarm. Beat 3 eggs slightly and add to the above. Add salt. Add 4 cups flour and beat well. Allow to raise until double. Add 3 more cups flour. If sticky let sit for a while. Knead well. Raise. Divide dough into 6 parts (mounds). Roll and lightly butter. Cut like a pie into 8 pieces. Roll from wide part of triangle to the point making a crescent roll. Raise until fluffy. Bake at 375º for 20 minutes.
Personal Notes:
Personal Notes:
Minnie Martinson's signature rolls.

 

 

 

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