Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 3/4 cup warm water (110 to 115 )

  3. 1/2 cup sugar

  4. 1/4 cup plus 2 tablespoons butter, softened, divided

  5. 2 tablespoons shortening

  6. 2 eggs

  7. 1 teaspoon salt

  8. 4 to 4-1/2 cups all-purpose flour Melted butter, optional

Instructions Jump to Ingredients ↑

  1. In a bowl, dissolve yeast in water. Add sugar, 1/4 cup butter, shortening, eggs, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch the dough down; divide in half. Roll each portion into a 12-in. circle. Melt remaining butter; brush over dough. Cut each circle into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place with point down 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 8-10 minutes or until golden. Brush with butter if desired. Yield: 2 dozen.


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