Dissolve yeast in warm water. Stir in sugar, salt,
eggs and shortening and 2 cups flour. Beat until
smooth. Add remaining flour and kneed. Cover and
let rise in warm place till dough doubles it size.
Punch down dough. Divide into half. Roll each
half into 12 inch circle. Spread with butter. Cut
into 10-15 wedges. Roll up te wedges starting
with the wide end. Place rolls with point under a
greased baking sheet. Cover and let rise till
double its size.
Bake 12-15 minutes or until golden brown.
Originally Submitted
11/16/2012
0 Out of 5 from
0 reviews
You can add this Cresent Rolls recipe to your own private DesktopCookbook.