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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.
  • Total Time
    Prep: 30 min. + rising Bake: 10 min.
  • Makes
    1 dozen

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 wire rack. Brush with additional melted butter if desired.
Nutrition Facts
1 each: 131 calories, 4g fat (2g saturated fat), 25mg cholesterol, 132mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.
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  • sharonfarnsworth
    Apr 30, 2009

    My sis always brings these rolls to family get togethers. The kids fight over them! Although I've never tried making them, I plan to after watching the video, just have to block out enough time, should be easier noe that the kids are raised and I'm not rushing them around to practices!