French Crescent Rolls

Name: French Crescent Rolls
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 3/4 cup warm whole milk (110° to 115°); 1 large egg, room temperature; 2 tablespoons sugar; 1 tablespoon shortening; 1 teaspoon salt; 3 cups all-purpose flour; 3 tablespoons butter, softened, divided; 1-1/2 cups confectioners' sugar; 2 tablespoons milk; 3 tablespoons butter; 1/2 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1/2 cup chopped walnuts

15 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1 large egg, room temperature
2 tablespoons sugar
1 tablespoon shortening
1 teaspoon salt
3 cups all-purpose flour
3 tablespoons butter, softened, divided
1-1/2 cups confectioners' sugar
2 tablespoons milk
3 tablespoons butter
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts

Directions

1

Dissolve yeast in warm water. Add milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate at least 1 hour.
2

Turn dough onto a floured surface; roll to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice.
3

Turn dough onto a floured surface; roll into a 34x5-in. rectangle. Cut into 16 triangles; roll up each triangle from wide edge to tip and pinch to seal. Place rolls, tip down, on greased
4

and curve to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
5

Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts.