From: Helen Peagram
Date: 1996/11/26
Newsgroups: rec.food.baking

Title: Crescent Rolls
Categories: Yeastbreads, Master-mix
Yield: 32 rolls

1 tb Active dry yeast
1 1/2 c Lukewarm water
2 Eggs, beaten
1/2 c Oil or melted margarine
5 c To 6 c hot roll mix
2 tb Butter or margarine,softened

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and
oil or melted margarine. Add 5 cups hot roll mix. Blend well. Add
additional hot roll mix to make a soft, but not too sticky dough.
Knead about 5 minutes until dough is smooth. Lightly butter bowl.
Put dough in bowl and turn to butter top. Cover dough with a damp
towel and let rise in a warm place until doubled in bulk, about 1
hour. Generously grease baking sheets. Punch down dough. Divide in
half. Let stand 10 minutes. On a lightly floured surface, roll out
each half to a 12" circle. Brush each circle with 1 Tbsp soft butter
or margarine. Cut each circle into 16 pie shaped wedges. Roll up each
wedge from the wide end. Place point side down in a crescent shape on
prepared baking sheets. Cover and let rise again until doubled in
bulk, about 45 to 60 minutes. Preheat oven to 400. Bake 15 to 20
minutes until golden. From: Meg Antczak
Date: 02-06-95 Title: Crescent Rolls 2
Categories: Yeastbreads
Yield: 1 servings

1 tb Butter
2 tb Honey
1/2 ts Salt
1/4 c Hot water
3/4 c Milk
1 tb Yeast
1/8 c Warm water
2 c Whole wheat flour
1 c Whole wheat pastry flour

Dissolve butter, honey and salt in hot water over low heat. Add
milk. Heat until lukewarm. Dissolve yeast in lukewarm water. Add
to honey/milk mixture. Combine two flours. Stir enough flour into
liquid to make dough thick enough to knead. Knead until smooth and
elastic adding flour as needed. Cover and put in warm place to
rise; let rise until double. Divide dough in half and roll out. Cut
into wedges triangular in shape. Roll up, beginning at base of
triangle. Curve ends slightly toward one another to form crescent
shape. Allow to rise again until doubled in size. Bake on cookie
sheet at 400 degrees for 14 minutes, until golden brown.

Makes 16 rolls. Title: Crescent Rolls
Categories: Yeastbreads
Yield: 12 Servings

1 pk Active dry yeast
2 tb Sugar
1/4 c Warm water (105 to 115 Degrees)
1/2 c Milk or buttermilk
1/4 c Butter, - melted
1 Eggs, beaten
1/2 c Whole wheat flour
2 c Bread flour, to 3 1/2 c
Herb Butter
1 tb Chopped fresh basil
1/3 c Butter, - at room Temperature
1/3 c Freshly grated Parmesan Cheese
Glaze
1 Egg, beaten, - mixed with 1 Teaspoon water

In a mixer bowl or food processor, dissolve the yeast and 1
tablespoon of the sugar in the warm water. Add the remaining sugar,
the milk, butter, salt, eggs, and whole wheat flour and beat until
blended. Add the bread flour, 1/2 cup at a time, to make a smooth but
still loose and slightly sticky dough. Place in an oiled plastic bag
or oiled bowl and let rise in a warm place until doubled. Punch dough
down and divide into 3 pieces. On a floured board, roll out each
piece, 1 at a time, to make a circle 10 inches in diameter. Mix the
basil, butter, and Parmesan cheese. Spread 1/3 of the herb butter
over the each circle, then cut each circle into 8 triangles. Roll up
from the long side of the triangle to the point. Pull the ends in to
make a crescent shape. Place on greased baking sheets. Let rise until
double, about 45 minutes. Preheat oven to 375 degrees. Brush the
rolls with the glaze. Bake on top rack of the oven about 15 minutes
or until golden.

The rolls freeze, wrapped in plastic wrap and foil.

Yield: 24 rolls

Recipe By : NATHALIE DUPREE COOKS SHOW#ND7116

From: Meg Antczak Date: 03 Jun 96 Title: Lowell Inn Crescent Rolls
Categories: Yeastbreads, Publication
Yield: 32 Rolls

3/4 c Warm water
1/2 c Sugar
2 Eggs
4 c Sifted flour
2 pk Active dry yeast
1 ts Salt
1/2 c Soft shortening

Dissolve yeast in warm water. Stir in sugar, salt, eggs and
shortening and 2 cups of flour. Add rest of 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" circle (1/4" 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 butter. Bake at 400ø for 12 -
15 minutes, until golden brown.

from Audrey Warden

from "The Old Stone House Cookbook", 1965, compiled by The Service
Leaque of Morgantown, West Virginia