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5 c FLOUR (BREAD FLOUR PREFERED) 1/2 c SHORTENING
2 x PACKAGES DRY YEAST 2 ts SALT
1 c MILK 3 x EGGS
1/2 c SUGAR
18 servings
In A Large Mixing Bowl, Combine 2 Cups Flour And Yeast. In A Sauce Pan Pan
Heat Milk, Sugar, Shortening And Salt To 115 Deg F. Add To Dry Mix And Add
Eggs, Mixing For 1/2 Minute At Low Speed. Mix At High Speed For 3 Minutes.
By Hand Stir In Enough Flour To Make A Moderately Stiff Dough. Knead Until
Smooth And Elastic, Shape Into A Ball And Let Rise Until Doubled. Divide
Dough Into 3 Equal Parts And Roll Each Into A Circle About 12". Cut Into
12 Wedge Shaped Parts And Roll Each From Wide Edge Into A Tight Crescent
Shape . Place With Point Down On A Greased Baking Sheet. Cover And Let
Rise Until Doubled. Bake At 375 For 10 - 12 Minutes.
2 x PACKAGES DRY YEAST 2 ts SALT
1 c MILK 3 x EGGS
1/2 c SUGAR
18 servings
In A Large Mixing Bowl, Combine 2 Cups Flour And Yeast. In A Sauce Pan Pan
Heat Milk, Sugar, Shortening And Salt To 115 Deg F. Add To Dry Mix And Add
Eggs, Mixing For 1/2 Minute At Low Speed. Mix At High Speed For 3 Minutes.
By Hand Stir In Enough Flour To Make A Moderately Stiff Dough. Knead Until
Smooth And Elastic, Shape Into A Ball And Let Rise Until Doubled. Divide
Dough Into 3 Equal Parts And Roll Each Into A Circle About 12". Cut Into
12 Wedge Shaped Parts And Roll Each From Wide Edge Into A Tight Crescent
Shape . Place With Point Down On A Greased Baking Sheet. Cover And Let
Rise Until Doubled. Bake At 375 For 10 - 12 Minutes.