Pillsbury Crescent Rolls - Copycat
From dixiediner 16 years ago
- 15 minutes to make
- Serves 32
Copycat Recipe
Ingredients
- 2 pk active dry yeast shopping list
- 3/4 c Warm water (105 degrees) shopping list
- 1/2 c sugar shopping list
- 1 ts salt shopping list
- 2 lg eggs shopping list
- 1/2 c shortening shopping list
- 4 c unbleached flour shopping list
- butter Or Regular margarine, Softened shopping list
How to make it
- In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.
- Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, 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 largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour.
- Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter.
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