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Golden Crescent Rolls

Total Time

Prep: 30 min. + rising Bake: 10 min.

Makes

1 dozen

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

  1. 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.
  2. 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.
  3. 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.
  4. 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, 1g fiber), 3g protein.

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