Pillsbury Crescent Rolls

Photo: flickr user David Reber

Ingredients

2 Active Dry Yeast

3/4 cup Warm Water, luke warm

1/2 cup Sugar

1 teaspoon Salt

2 lrg Eggs

1/2 cup Shortening (Part Butter)

4 cups Unbleached flour

Butter or Regular Margarine, Softened

Preparation

This is a copycat recipe for Pillsbury Crescent Rolls that I got while searching the net. It is Gloria Pitzer's Secret Recipe.

Dissolve yeast in warm water, in large bowl. Stir in sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. I did all this in the mixer.

Scrape sides of bowl and cover with a damp cloth. (one that has been dipped in warm water, not a wet one.) Let rise in warm place. Until double. About 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the large end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat oven to 400 degrees and bake for 12 to 15 minutes, or until a golden brown. Brush with soft butter.

Makes 32crescent rolls.

I made these and they are so good. I will certainly make them again.