Crescent Rolls Recipe - Cooking Index
Crescent Rolls Recipe - Cooking Index
| 1 | (or cake) Yeast | |
| 1/4 cup | 59ml | Lukewarm water |
| 3/4 cup | 177ml | Milk |
| 1/2 cup | 99g / 3.5oz | Butter |
| 4 tablespoons | 60ml | Sugar |
| 1 teaspoon | 5ml | Salt |
| 3 | Eggs - beaten | |
| 4 1/2 cups | 281g / 9.9oz | Flour - sifted |
Soften the yeast in the water. Scald the milk and stir in the butter, sugar and salt. Cool to lukewarm. Stir in the yeast, eggs and flour. Knead until a smooth dough is formed. Place in a greased bowl and cover. Let rise until doubled in bulk.
Divide dough in thirds and roll each piece into a 10-inch circle. Cut into 12 wedge-shaped pieces. Roll up each piece from the wide end to the point. Place on a greased baking pan and pull ends inward to make a crescent. Let rise until doubled in bulk. Brush with melted butter.
Bake in a 400 degree oven 15 minutes or until browned. Makes about 36.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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