MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cinnamon Crescent Rolls
Categories: Breads, Snacks
Yield: 48 Rolls
7 c A-P flour
1/2 oz Active dry yeast (2 env)
2 tb Sugar
1 ts Salt
1 c Butter; cubed
12 oz Evaporated milk
1/2 c Shortening
1/4 c Water
3 lg Egg yolks
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1/2 c Sugar
1 1/2 ts Ground cinnamon
1/2 c Butter; softened, divided
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2 c Confectioners' sugar
3 tb Milk; up to 4 tb
1/2 ts Vanilla extract
2 tb Sugar
1/2 ts Ground cinnamon
In a large bowl, combine 3 cups flour, yeast, sugar, and salt. In
a large saucepan, heat the butter, milk, shortening and water to
125 F/52 C. Add to dry ingredients; beat just until moistened. Add
egg yolks; beat until smooth. Stir in enough remaining flour to form a
soft dough (dough will be sticky).
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 hour. In a small
bowl, combine sugar and cinnamon; set aside.
Punch dough down. Turn onto a lightly floured surface; knead about
six times. Divide dough into four portions. Roll out one portion
into a 12" circle; spread with 2 tb butter and sprinkle with 2 tb
cinnamon-sugar. Cut into 12 wedges. Roll up each from the wide end and
place point side down 3" apart on ungreased baking sheets. Curve ends
to form crescents.
Repeat with remaining dough, butter and cinnamon-sugar Cover and let
rise until doubled, about 45 minutes.
Bake @ 350 F/175 C for 15-20 minutes or until lightly browned.
Remove to wire racks. Combine the confectioners' sugar, milk, and
vanilla; drizzle over warm rolls. Combine sugar and cinnamon; sprinkle
over rolls.
Recipe by Sharon McKee, Denton, Texas
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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