Butterhorn Crescent Rolls

Name: Butterhorn Crescent Rolls
Ingredients: 2 pkg. dry yeast; 2/3 c. warm water; 1 c. warm diluted evaporated milk; 1/3 c. sugar; 1 1/2 tsp. salt; 1/3 c. oleo, softened; 2 eggs; 6 c. unsifted flour; soft and melted oleo

9 ingredients

14 steps

Ingredients

2 pkg. dry yeast
2/3 c. warm water
1 c. warm diluted evaporated milk
1/3 c. sugar
1 1/2 tsp. salt
1/3 c. oleo, softened
2 eggs
6 c. unsifted flour
soft and melted oleo

Directions

1

Sprinkle yeast in warm water in large bowl; stir until dissolved.
2

Add milk, salt, sugar, 1/3 cup oleo, eggs and 1/2 of flour.
3

Beat until smooth.
4

Gradually stir in rest of flour.
5

Turn out on floured board.
6

Knead 5 to 10 minutes or until light, elastic, smooth and no longer sticky.
7

Cover; let rise 20 minutes. Punch down; divide into 3 pieces.
8

Roll each into 12-inch circle. Spread with soft oleo; cut into 12 pie-shaped wedges.
9

Start rolling at large end and roll to point.
10

Place on greased baking sheet point down.
11

Brush with melted oleo.
12

Cover; let rise.
13

Bake at 375° for 20 minutes.
14

(Can be refrigerated up to 24 hours). Let stand at room temperature for 10 minutes, if refrigerated.