Ingredients
2 pkgs. yeast
1 tablespoon sugar
1/4 cup warm water
2 pkgs. yeast
1 tablespoon sugar
1/4 cup warm water
1 cup milk
1/2 cup imperial butter
1/2 cup sugar
1 1/2 teaspoon salt
3 eggs, well beaten
5 cups flour
Notes / Directions
Combine warm water, 1 T. sugar and yeast and set aside. Scald milk and add butter, 1/2 c. sugar and salt. Beat eggs, add milk mixture, yeast, and 1 2/3 c. flour. Beat vigorously til bubbles form on the surface. Cover and set aside 25-30 minutes.
Add remaining 3 1/3 c. flour; knead. Put in greased bowl. Cover and let rise about 1 hour. Knead down. Divide into thirds. Roll each third into a circle and cut into 12 pie-shaped wedges. Brush with melted butter. Shape into crescents by starting to roll at wide end of triangle. Place on buttered cookie sheets with pointed end tucked under. Let rise til light (45 min-1 hour). Brush with salted butter. Bake 12-15 (mom says 10) minutes at 400. Brush with salted butter. Makes 3 dozen.
1/2 cup imperial butter
1/2 cup sugar
1 1/2 teaspoon salt
3 eggs, well beaten
5 cups flour
Notes / Directions
Combine warm water, 1 T. sugar and yeast and set aside. Scald milk and add butter, 1/2 c. sugar and salt. Beat eggs, add milk mixture, yeast, and 1 2/3 c. flour. Beat vigorously til bubbles form on the surface. Cover and set aside 25-30 minutes.
Add remaining 3 1/3 c. flour; knead. Put in greased bowl. Cover and let rise about 1 hour. Knead down. Divide into thirds. Roll each third into a circle and cut into 12 pie-shaped wedges. Brush with melted butter. Shape into crescents by starting to roll at wide end of triangle. Place on buttered cookie sheets with pointed end tucked under. Let rise til light (45 min-1 hour). Brush with salted butter. Bake 12-15 (mom says 10) minutes at 400. Brush with salted butter. Makes 3 dozen.
~ Jolynn
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