Warm from the oven, these yeast-risen crescentrolls will do you proud.
Recipe: Deep South CrescentRolls
2 (1/4-ounce) packages active dry yeastor 5 teaspoons active dry yeast
Dissolve yeast in warm water; set aside.
Combine sugar, shortening, and milk ina medium saucepan; place over medium heat, stirring, until theshortening melts. Cool to lukewarm.
Combine the milk mixture and the yeastmixture in a large mixing bowl. Add 5 cups flour and mix well.Cover and let rise in a warm place for 2 hours, or until doubledin bulk.
Combine salt, baking soda, baking powder,and remaining flour; mix well. Punch the dough down and stirin the flour mixture. Knead the dough 8 to 10 minutes, or untilsmooth and elastic.
Divide dought into fourths and roll eachportion into a 12-inch circle about 1/4-inch thick. Cut into10 wedges then roll each wedge beginning at the wide end. Forminto a crescent shape and place on greased baking sheets. Coverand let rise in a warm place about 1 1/2 hours, or until doubled,
Bake at 400°F (205°C) for 10 minutes,or until lightly browned.
1/2 cup warm water
1/2 cup granulated sugar
1/2 cup vegetable shortening
2 cups milk
7 cups all-purpose flour – divided use
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Makes 20 rolls.
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