Crescent Rolls (Butterhorns) Recipe

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Crescent Rolls (Butterhorns) Ingredients

5 cup flour (bread flour prefered)
2 packages dry yeast
1 cup milk
1/2 cup sugar
1/2 cup shortening
2 tsp salt
3 eggs

A Recipe for
Crescent Rolls (Butterhorns)

Avoid fruit and nuts. You are what you eat.
Jim Davis

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

This Crescent Rolls (Butterhorns) recipe is one of many in our Bread Category.

You are what you eat. For example, if you eat garlic you're apt to be a hermit.
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This Recipe for Crescent Rolls (Butterhorns) is one of thousands in the Recipes-to-go Bread Cookbook.

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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Andy Rooney

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This is a recipe for Crescent Rolls (Butterhorns) from the recipe cookbook of Recipes-to-go (Bread)

Stressed spelled backwards is desserts. Coincidence? I think not!
Author Unknown

Crescent Rolls (Butterhorns) recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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You can find your way across this country using burger joints the way a navigator uses stars.
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I'm like old wine. They don't bring me out very often, but I'm well preserved.
Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991

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You are what you eat. For example, if you eat garlic you're apt to be a hermit.
Franklin P. Jones

Crescent Rolls (Butterhorns)

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”
Craig Claiborne

Crescent Rolls (Butterhorns) Directions

IN A LARGE MIXING BOWL, COMBINE 2 CUPS FLOUR AND YEAST. IN A SAUCE
PAN PAN HEAT MILK, SUGAR, SHORTENING AND SALT TO 115 DEG F. ADD TO
DRY MIX AND ADD EGGS, MIXING FOR 1/2 MINUTE AT LOW SPEED. MIX AT HIGH
SPEED FOR 3 MINUTES. BY HAND STIR IN ENOUGH FLOUR TO MAKE A
MODERATELY STIFF DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC, SHAPE INTO A
BALL AND LET RISE UNTIL DOUBLED. DIVIDE DOUGH INTO 3 EQUAL PARTS AND
ROLL EACH INTO A CIRCLE ABOUT 12". CUT INTO 12 WEDGE SHAPED PARTS AND
ROLL EACH FROM WIDE EDGE INTO A TIGHT CRESCENT SHAPE . PLACE WITH
POINT DOWN ON A GREASED BAKING SHEET. COVER AND LET RISE UNTIL
DOUBLED. BAKE AT 375 FOR 10 - 12 MINUTES.

Serves: 18

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Crescent Rolls (Butterhorns) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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