|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 1/2 | cups | flour unbleached | 1/4 | cups | Shortening, vegetable | 1/4 | cup | sugar | 1 | package | yeast, active dry | 1 | large | eggs | 1 | teaspoon | kosher salt | 1 | cup (8 fl oz) | water, warm (110 degrees) | 3 | tablespoons | butter, melted |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | With a pastry cutter or paddle attachment of a stand mixer, combine the yeast, shortening, sugar, salt and 1c flour. Add (switch to dough hook or use a wooden spoon) the beaten egg and water. Slowly add the rest of the flour. Let rise, covered in a warm place until doubled in size, about 20 minutes. Knead, and pour out onto a floured surface. Roll out to about a 12 inch circle. Using a pizza cutter cut into eight equal triangles. Roll up in to crescent shapes and put into a greased 9X13 pan. Cover and let rise until doubled in size. Bake at 375 for 20-30 minutes. Immediately brush with melted butter. |
|
