LOWELL INN CRESCENT ROLLS
3/4 cup warm water
1/2 cup sugar
2 eggs
4 cups sifted flour, divided use
2 pkg active dry yeast
1 tsp salt
1/2 cup soft shortening
Butter
Dissolve yeast in warm water. Stir in sugar, salt, eggs and shortening and 2 cups of flour. Add remaining 2 cups flour; mix until smooth. Scrape dough from sides of bowl; cover with damp cloth. Let rise until double (1 1/2 hours).
Shape as crescents by dividing dough into 3 equal parts. Roll each part into a 12-inch circle (1/4-inch thick). Spread with soft butter. Cut into 12 pie-shaped pieces. Beginning at rounded edge roll up. Place on pan, point underneath. Cover. Let rise until double (1 hour).
Brush with melted butter.
Bake at 400 degrees F for 12-15 minutes, until golden brown.
Makes 32 Rolls
Source: The Old Stone House Cookbook, 1965, compiled by The Service Leaque of Morgantown, West Virginia
3/4 cup warm water
1/2 cup sugar
2 eggs
4 cups sifted flour, divided use
2 pkg active dry yeast
1 tsp salt
1/2 cup soft shortening
Butter
Dissolve yeast in warm water. Stir in sugar, salt, eggs and shortening and 2 cups of flour. Add remaining 2 cups flour; mix until smooth. Scrape dough from sides of bowl; cover with damp cloth. Let rise until double (1 1/2 hours).
Shape as crescents by dividing dough into 3 equal parts. Roll each part into a 12-inch circle (1/4-inch thick). Spread with soft butter. Cut into 12 pie-shaped pieces. Beginning at rounded edge roll up. Place on pan, point underneath. Cover. Let rise until double (1 hour).
Brush with melted butter.
Bake at 400 degrees F for 12-15 minutes, until golden brown.
Makes 32 Rolls
Source: The Old Stone House Cookbook, 1965, compiled by The Service Leaque of Morgantown, West Virginia
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