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)

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This Recipe for Crescent Rolls (Butterhorns) is one of thousands in the Recipes-to-go Bread Cookbook.

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Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Crescent Rolls (Butterhorns)

Tell me what you eat, I'll tell you who you are.
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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

Crescent Rolls (Butterhorns) Recipe brought to you by Recipes To-Go

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

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