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Recipe: Butterhorn Crescents
Similar Categories: Butterhorn, Crescents
Crescents:
1 pkg. active dry yeast
1 cup warn milk
3 3/4 cups Pillsbury's D All Purpose or Unbleached Flour
1 teaspoon salt
1 cup butter or margarine
1/4 cup sugar
1 egg
Frosting:
2 cups powdered sugar
2 tablespoons milk -- (2 to 3)
1/2 teaspoon almond extract
In small bowl, dissolve yeast in warm milk (105 to 115 degrees) Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and salt. Using pastry blender or fork, cut in butter until particles are size of small peas. Beat sugar and egg together; add yeast mixture and sugar-egg mixture to flour mixture, mixing well. (Dough will be stiff.) Cover; refrigerate overnight.
Divide dough into 3 parts. On lightly floured surface, roll each part into a
12-inch circle; cut each circle into 12 wedges. Roll up starting with wide
end. Place point-side-down on ungreased cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 30 to 45 minutes.
Heat oven to 375 degrees. Bake 10 to 15 minutes or until light golden brown. Cool. In small bowl, combine all frosting ingredients until smooth; spread over cooled rolls.
1 pkg. active dry yeast
1 cup warn milk
3 3/4 cups Pillsbury's D All Purpose or Unbleached Flour
1 teaspoon salt
1 cup butter or margarine
1/4 cup sugar
1 egg
Frosting:
2 cups powdered sugar
2 tablespoons milk -- (2 to 3)
1/2 teaspoon almond extract
In small bowl, dissolve yeast in warm milk (105 to 115 degrees) Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and salt. Using pastry blender or fork, cut in butter until particles are size of small peas. Beat sugar and egg together; add yeast mixture and sugar-egg mixture to flour mixture, mixing well. (Dough will be stiff.) Cover; refrigerate overnight.
Divide dough into 3 parts. On lightly floured surface, roll each part into a
12-inch circle; cut each circle into 12 wedges. Roll up starting with wide
end. Place point-side-down on ungreased cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 30 to 45 minutes.
Heat oven to 375 degrees. Bake 10 to 15 minutes or until light golden brown. Cool. In small bowl, combine all frosting ingredients until smooth; spread over cooled rolls.
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