Sunday, May 3, 2009

Crescent Rolls

Crescent Rolls
(Marie Gray)

1 Tb active dry yeast
1 Tb sugar
½ cup warm water
1 cup mild (scalded)
½ cup melted butter
½ cup sugar
¾ tsp salt
¼ cup instant potato flakes
2 eggs (beaten)
4 ½ cups flour

1. Put yeast in ½ cup warm water with 1 Tb sugar.

2. Scald milk and add butter, sugar, salt, and potato flakes.

3. Put in refrigerator to speed cooling.

4. When cool, add to yeast and stir.

5. Add beaten eggs and flour to make a soft dough.

6. Let raise for 3 hours and punch down.

7. Let raise for another 3 hours.

8. Preheat oven to 350 degrees.

9. Roll dough into a circle and cut into 16 pie shaped wedges.

10. Roll wedges up from the outside to the middle into crescent shapes and place on pan.

11. Bake for 15 minutes, and brush with stick of margarine while still hot.

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