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Crescent Rolls

1 package dry yeast

1 Tablespoon sugar

1 teaspoon baking powder
1/2 cup warm water
1 cup milk
1/3 cup margarine

1/3 cup sugar

1 teaspoon salt

2 eggs, beaten

4 1/2 cups flour

Directions:

  • Dissolve yeast, 1 Tablespoon sugar and baking powder in warm water; let stand 20 minutes
  • Meanwhile, scald milk then mix with margarine, additional sugar (1/3 cup) and salt.   Allow to cool
  • Add 2 beaten eggs and yeast mixture to cooled milk mixture
  • Add flour and stir to form dough mixture
  • Cover mixing bowl and refrigerate overnight
  • Two hours before serving, divide dough into two or three equal portions, depending on how large you want your crescents)
  • Roll each portion into a circle (not too thin - about 1/4 inch)
  • Cut circle into 8 equal wedges
  • Roll up from wide side to point, then bend roll slightly to form crescent shape
  • Place on lightly greased cookie sheets
  • Cover with towel and let rest for the rest of the two hours
  • Bake in pre-heated 425° F oven for 10 minutes; lower oven temperature if bottom of crescents is too dark.

For a variation, replace up to half of flour with whole wheat flour.

[ Silpat ] Demarle Silpat 11 7/8x16 1/2-Inch Nonstick Baking Sheet Liner
[ KitchenAid Mixer ] KitchenAid KSM5PS 5-Quart Stand Mixer, White on White

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