Golden Crescents Recipes

Steps:

• Dissolve yeast in warm water.
• Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
• Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
• Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

Steps:

• Spray cookie sheet with cooking spray. In 1-cup measuring cup, mix yeast and warm water; let stand 5 minutes. In large bowl, stir together 3 cups baking mix and the sugar; gradually stir in yeast mixture.
• Place dough on lightly floured surface; knead about 10 minutes or until dough is smooth and springy, adding some or all of remaining 1/2 cup baking mix as needed. Roll dough into 12-inch round; cut into 12 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly. Cover loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size.
• Heat oven to 425°F. Uncover rolls. Bake 10 to 12 minutes or until golden.

Steps:

• In a mixing bowl, dissolve yeast in water. Add sugar, 1/4 cup butter,shortening, eggs, salt and 2 cups flour; beat until smooth. Add enough of the 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; turn once to grease top.
• Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch the dough down; divide in half.
• Roll each portion into a 12-in. circle.
• Melt remaining butter;brush over dough.
• Cut each circle into 12 wedges.
• Roll up wedges from the wide end and curve to form crescents.
• Place with point down 2 inches apart on greased baking sheets.
• Cover and let rise until doubled, about 45 minutes.
• Bake at 375 for 8-10 minutes or until golden.
• Brush with butter if desired.
• Yield: 2 dozen.

Steps:

• 1. Dissolve yeast in warm water.
• 2. Stir in sugar, salt, eggs, shortening, and 2 cups of the flour.
• 3. Beat until smooth.
• 4. Mix in remaining flour until smooth
• 5. Scrape dough from side of bowl.
• 6. Cover and let rise in warm place until double, about 1 and 1/2 hours.
• 7. Divide dough in half.
• 8. Roll each half into a 12-inch circle.
• 9. Spread with butter.
• 10. Cut into 16 wedges.
• 11. Roll up each wedge, beginning at rounded edge.
• 12. Place rolls, with point under, on greased baking sheet.
• 13. Cover the baking sheet.
• 14. Let rise until double, about 1 hour.
• 15. Heat oven to 400 degrees F.
• 16. Bake 12 to 15 minutes or until golden brown.
• 17. Brush rolls with butter.

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.