Ingredients Jump to Instructions ↓

  1. 2 1/2 cups milk

  2. 110-120 degrees

  3. 3 TBSPS> sugar

  4. 1 TBSP. salt

  5. 2 TBSPS.Flieshman's yeast dissolved in

  6. 1/2 cup warm water

  7. 6-8 cups flour (I use 1 cup whole wheat and the rest bread flour) second part:

  8. 1/2 cup canned evaporated milk

  9. 1/2 cup oil

  10. 1/4 cup sugar

  11. 2 large eggs, beaten slightly

  12. 2 eggs to mix w/one TBSP. water to brush on tops

Instructions Jump to Ingredients ↑

  1. Mix first 5 ingredients in Stand mixer. Begin to add flour starting with 3 cups. Beat until sponge-like. Add: milk, oil, sugar & eggs. Mix well then begin to add flour (3-5 cups)using dough hook. Keep dough sticky but able to handle. I do all my kneading in my Kitchenaide but if you insist on hand kneading it has to be needed 15-20 minutes (Oh my aching back!). Transfer to large greased bowl and let rise 1 1/2 hrs in warm area. Punch down and let rest 20 minutes. Divide into fourths. Roll out into circles. Divide circles into 6 triangles each. Roll into cresent shapes and arrange on pans. Cover with plastic sprayed with cooking spray and cover. Let rise i more hour. Beat eggs w/water and brush tops of cresents. Bake @ 375 for 15-20 minutes or until golden brown.


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