- 2 packages (1/4 ounce each) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup butter, softened
- 2 tablespoons shortening
- 1 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour
- 2 tablespoons melted butter plus additional as needed, divided
- In a large bowl, dissolve yeast in warm water. Add the sugar, eggs, softened butter, shortening, salt and 2 cups flour; beat until smooth. Add 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 the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down; divide in half. Roll each portion into a 12-in. circle. Brush each with 1 tablespoon melted butter, and cut into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 8-10 minutes or until golden. Brush with additional melted butter if desired. Yield: 2 dozen.
Originally published as Golden Crescents in Taste of Home April/May 1998, p33
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Reviewed Mar. 11, 2009
"This recipe is absolutely amazing! The only thing i did different is i cut hot dog's in half and rolled a half in each crossant when it was time to roll them. My family loves them! thanks for the recipe!"