My family’s holiday meal consists of different soups and breads. These crescents are a favorite during that special dinner.
—BONNIE MYERS CALLAWAY, NE
PREP: 45 MIN. + RISING • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN
2 envelopes (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3 large eggs
1/2 cup sugar
6 tablespoons shortening
1 teaspoon salt
6 1/2 to 7 cups all-purpose flour
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, eggs, sugar, shortening, salt, yeast mixture and 3 cups flour; beat on medium speed for 3 minutes until smooth. Stir in enough of remaining flour to form a soft dough (the dough will be sticky).
2. Turn dough 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 the bowl with plastic wrap and let the dough rise in a warm place until it has doubled, about 1 hour.
3. Punch down the dough. Turn it onto a lightly floured surface; divide into four portions. Roll each portion into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down; curve to form crescents.
4. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat the oven to 350°.
5. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks; serve warm.