BUTTERY CRESCENTS DIABETIC FRIENDLY
From spinach1948 14 years ago
- 15 minutes to make
- Serves 36
This is a great learnig crescent recipe. They're crusty outside and tender outside. Adapted from the oridinal that was posted by Lynne Peterson in the Taste of Home 1996 along with the photo.
Ingredients
- Ingredients: shopping list
- 2 packages ( ¼ -oz each ) active dry yeast shopping list
- 2cups warm milk temp ( 110 – 115 ) shopping list
- 2 eggs, lightly beaten shopping list
- ¼ cup butter, melted and cooled shopping list
- 3 Tbs. sugar shopping list
- 1 tsp. salt shopping list
- 6 ½ to 7 cups all-purpose flour shopping list
- Additional melted butter, optional shopping list
How to make it
- Preheat oven at 400.
- \In a large bowl, dissolve yeast in milk. Add eggs, butter, sugar salt and 4 cups flour; beat until smooth. Add enough 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, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in thirds. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with the pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400 for 12 – 14 minutes or until golden brown. Brush with butter if desired. Yields 3 Dozen.
- Diabetic Friendly
- Nutrition Values: Serving size: 1 Crescent
- Calories per serving: 110, Fat: 2g, Cholesterol: 17mg, Sodium: 89mg, Carbohydrate: 19g
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