Recipe by rickie
I really like the idea of being able to 'prepare' a yeast item the night before. These were just so easy to do, no fussing around. I found I had to postpone the baking the next day, so the dough was in the fridge for two nights... with no ill effects. Also, I only baked 1 'round' --with the other one going to bake tomorrow.
Top Review by carol.rouncville
These are excellent! The only thing I would say is the recipe is a lot more complicated than it needs to be. I used 3 tsp. yeast and I made mine with canola oil instead of crisco and used room temp. water. I didn't beat the eggs and I just put everything in the bread maker on the dough cycle. There is no need to let rise overnight - a warm oven for about 1 hr. does great. I also forgot to spread with butter before rolling them - I'm glad I did, they are plenty rich without any extra butter :) I will make again and again!! Thanks for a great recipe!
- 1 package yeast
- 3 tablespoons water
- 1⁄2 cup Crisco
- 1 teaspoon salt
- 1 cup boiling water
- 2 eggs
- 1⁄2 cup sugar
- 4 cups flour, approximately
Directions See How It's Made
- **prepare the night before.
- Put Crisco and salt in glass measuring cup.
- add the 1 cup of boiling water.
- stir till dissolved and becomes lukewarm.
- Dissolve yeast in the warm water.
- Beat the eggs with the sugar till well beaten.
- Add the lukewarm Crisco mixture and the dissolved yeast.
- Add 2 cups of flour, mix in well, then add the remaining flour, mix in well.
- Add sufficient flour to make a'kneadable' dough, and knead it lightly till well mixed.
- Put into a bowl (covered) overnite in the frig.
- Cut the dough in half.
- Roll into two 'rounds'-- 1/4 inch thickness.
- Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'.
- Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size.
- Bake at 375 degrees about 8- 10 minutes, until golden brown.