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Instructions |
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In a small bowl, dissolve yeast in warm water. In a
mixing bowl, beat eggs until light. Add to yeast
mixture; set aside.
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In a large mixing bowl, combine 1 cup flour, sugar
and salt. Cut in shortening until mixture
resembles coarse crumbs. Stir in yeast mixture.
Stir in enough remaining flour until dough leaves
the side of the bowl and is soft (dough will be
sticky). Do not knead
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Cover and refrigerate overnight. Punch dough
down. Turn onto a well-floured surface; divide
into thirds. Roll each into a 12-in. circle; cut
each circle into 12 wedges. Roll up wedges from
wide end and place with pointed end down 2 in.
apart on greased baking sheets
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Curve ends to form a crescent shape. Cover and let
rise in a warm place until doubled, about 45
minutes. Bake at 375 degrees F for 10-12 minutes or
until light golden brown. Remove from pans to wire
racks.
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Originally Submitted
11/20/2011
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