Directions:
- In a small bowl, dissolve yeast in warm water. In a bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
- Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350° for 20-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.97 Kcal (1754 kJ) | ||
| Calories from fat | 74.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 13% | |
|---|---|---|---|
| Cholesterol | 40.8mg | 14% | |
| Sodium | 58.15mg | 2% | |
| Potassium | 21.2mg | 0% | |
| Total Carbs | 74.98g | 25% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 7.28g | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 259.06 Kcal (1085 kJ) | ||
| Calories from fat | 46.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 13% | |
|---|---|---|---|
| Cholesterol | 25.22mg | 14% | |
| Sodium | 35.95mg | 2% | |
| Potassium | 13.11mg | 0% | |
| Total Carbs | 46.36g | 25% | |
| Sugars | 1.51g | 10% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 4.5g | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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