"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butter-Nut Crescent Rolls Recipe

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This recipe for Butter-Nut Crescent Rolls, by , is from Mary Lou's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lou

Category:
Category:

Ingredients:  
Ingredients:  
½ c. warm water
2 pkgs. active dry yeast
¾ c. lukewarm milk
½ c. sugar
½ c. shortening
2 eggs
4½ -5 c. flour
1 tsp. salt
Soft butter
1/2 c. powdered sugar
1 c. chopped walnuts

Directions:
Directions:
Soak yeast in ½ c. warm (not hot) water 5 minutes.
Combine milk with sugar and salt. Stir to dissolve.
Beat in shortening, eggs, yeast mixture, and 1 cup flour with rotary beater until smooth.
Add remaining flour until dough leaves sides of bowl.
Turn out onto lightly floured board.
Knead until dough becomes smooth, elastic, and no longer sticky (5 to 10 minutes).
Place in lightly greased bowl. Grease top of dough; cover with waxed paper and let rise in warm place until doubled (1-1½ hours).
Divide dough in half and roll out each portion to 12 inch circle.
Spread with butter; sprinkle with powdered sugar and nuts.
Cut into 16 pie ­shaped pieces. Roll up each, beginning at rounded edge. Place on greased baking sheet, point underneath. Cover with waxed paper.
Let rise until doubled (30 to 40 minutes).
Bake at 375 degrees for 12-15 minutes.
Brush with powdered sugar glaze.

Number Of Servings:
Number Of Servings:
2 1/2-3 dozen rolls

 

 

 

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