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Golden Crescent Rolls

In Indianapolis, Indiana, Bertha Johnson's tender yeast rolls have been a Sunday dinner staple for many years.

12 ServingsPrep: 30 min. + rising Bake: 10 min.

Ingredients

1 package (1/4 ounce) active dry yeast
6 tablespoons warm water (110° to 115°)
1/4 cup sugar
3 tablespoons butter, softened, divided
1 tablespoon shortening
1 egg
1/2 teaspoon salt
2 to 2-1/2 cups all-purpose flour
Additional butter, melted, optional

Directions

In a large bowl, dissolve yeast in water. Add sugar, 2 tablespoons
butter, shortening, egg, salt and 1 cup flour; beat until smooth.
Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface. Roll into a
12-in. circle. Melt remaining butter; brush over the dough. Cut into
12 wedges. Roll up wedges from the wide end and curve to form
crescents. Place pointed side down 2 in. apart on a greased baking
sheet. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 8-10 minutes or until golden brown. Remove to a

2 of 2

Golden Crescent Rolls (continued)

Directions (continued)

wire rack. Brush with additional melted butter if desired. Yield: 1
dozen.

Nutrition Facts: One serving (1 each) equals 131 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 132 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.