Crescent Rolls
Bread
Ingredients
| 2 lb (1 qt) | milk |
| 3 oz | yeast |
| 1 1/4 oz [?] | salt |
| 3 oz | sugar |
| 5 oz | butter (or margarine) |
| 3 lb 8 oz | bread flour |
| 1 lb 8 oz | butter, for rolling in |
Method
- Mix everything except the 1 lb 8 oz butter into a smooth dough.
- Pat the remaining butter on the dough and roll 3 times (book folds).
- Refrigerate overnight.
- Roll pieces into crescent shapes.
- Proof, then bake at 375°F.
Notes
- "Cheese Log" is crossed out under the title.
As written in 1982
Crescent roles Milk (1qt) 2lb Yeast 3oz Salt 1 1/4oz [?] Sugar 3oz Butter (marg) 5oz Bread flour 3lb 8oz Butter 1lb 8oz Mix All except Butter and stir into smooth dough. Pat remaining Butter on dough & roll 3 times (Book folds). Ref. over night. Roll pieces into crescent shapes. 375° (Proof before baking)