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Ingredients
- 1 pkt Active dry yeast
- 3 x Large eggs, beaten
- 1/4 c. Water
- 4 1/2 c. Flour
- 3/4 c. Scalded lowfat milk
- 3/4 c. Butter, melted
- 1/2 c. Sugar
- 1/2 c. Shortening
- 1/2 tsp Salt
Directions
- Soften yeast in hot water with 1 tbs of sugar. Set aside. In another large bowl combine lowfat milk, shortening, sugar, and salt. Cold to lukewarm then add in yeast mix and mix well. Add in Large eggs. Measure in flour 1 c. at a time, mixing well till dough is smooth, soft and elastic, and no longer sticky.
- Knead lightly on floured surface. Form into ball. Place in hot bowl, cover and let rise in a hot, draft free place till doubled; about 2 to 2-1/2 hrs with regular yeast. Punch down, knead lightly and divide into thirds.
- Roll each third into a 12 inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point)
- each wedge into a crescent. Brush each crescent with melted butter. Place on greased baking sheet and let rise till very light (about an hour). Bake at about 375 degrees for about 12 min or possibly till light golden.
- Experiment with your oven, as the temperature can vary between 350 and 400 degrees. If the rolls burn on the bottom before turning light brown, the oven is too warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 406 | |
| Calories from Fat 193 | 48% |
| Total Fat 21.91g | 27% |
| Saturated Fat 9.83g | 39% |
| Trans Fat 2.86g | |
| Cholesterol 83mg | 28% |
| Sodium 204mg | 9% |
| Potassium 105mg | 3% |
| Total Carbs 45.19g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.35g | 6% |
| Protein 7.25g | 12% |
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