| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Deep South Crescent Rolls

2 (1/4-ounce) packages active dry yeast or 5 teaspoons active dry yeast
1/2 cup warm water
1/2 cup granulated sugar
1/2 cup vegetable shortening
2 cups milk
7 cups all-purpose flour, divided use
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1. Dissolve yeast in warm water; set aside.
2. Combine sugar, shortening, and milk in a medium saucepan; place over medium heat, stirring, until the shortening melts. Cool to lukewarm.
3. Combine the milk mixture and the yeast mixture in a large mixing bowl. Add 5 cups flour and mix well. Cover and let rise in a warm place for 2 hours, or until doubled in bulk.
4. Combine salt, baking soda, baking powder, and remaining flour; mix well. Punch the dough down and stir in the flour mixture. Knead the dough 8 to 10 minutes, or until smooth and elastic.
5. Divide dought into fourths and roll each portion into a 12-inch circle about 1/4-inch thick. Cut into 10 wedges then roll each wedge beginning at the wide end. Form into a crescent shape and place on greased baking sheets. Cover and let rise in a warm place about 1 1/2 hours, or until doubled,
6. Bake at 400*F for 10 minutes, or until lightly browned.

Makes 20 rolls.