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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 48 |
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My family's holiday meal consists of different soups and breads. This is one of the favorite breads during that meal.Bonnie Myers, Callaway, Nebraska Ingredients:
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 eggs |
1/2 cup sugar |
6 tablespoons shortening |
1 teaspoon salt |
6-1/2 to 7 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, eggs, sugar, shortening, salt and 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape.
4. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.
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