Friday, September 12, 2008


6 tbsp milk
3 tbsp sugar
1/2 tsp salt
2 1/2 tbsp shortening
1/4 cup warm water
1 egg
1 pkg yeast
2 to 2 1/2 cups flour

Scald milk. Stir in sugar, salt, and shortening. Cool to lukewarm. Put warm water in bowl, stir in yeast to dissolve. Stir in lukewarm milk mixture. Beat eggs, add to mixture, add one cup flour. Beat with egg beater, until smooth. Stir in additional flour. Dough should be soft as can be handled, not stiff. Knead dough until smooth, about twenty-five times on floured board. Place dough in greased bowl, brush top with soft shortening with waxed paper and place in the refrigerator at least two hours or overnight. May be kept two to three days in the refrigerator. When ready to shape dough, punch down and turn out on lightly floured board. Divide dough into three equal parts, roll each into 9-inch circles. Brush with melted butter. Cut into eight pie-shaped pieces. Roll up tightly beginning at wide end. Seal points firmly. Place on greased baking sheet with points underneath curving to form crescents. Brush with butter, melted, cover, place in warm place to rise, about one hour. Bake in 400 degree oven about fifteen minutes. Brush with melted butter. Delicious served warm.

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