MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinnamon Crescent Rolls
 Categories: Breads, Snacks
      Yield: 48 Rolls
 
      7 c  A-P flour
    1/2 oz Active dry yeast (2 env)
      2 tb Sugar
      1 ts Salt
      1 c  Butter; cubed
     12 oz Evaporated milk
    1/2 c  Shortening
    1/4 c  Water
      3 lg Egg yolks

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    1/2 c  Sugar
  1 1/2 ts Ground cinnamon
    1/2 c  Butter; softened, divided

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      2 c  Confectioners' sugar
      3 tb Milk; up to 4 tb
    1/2 ts Vanilla extract
      2 tb Sugar
    1/2 ts Ground cinnamon
 
  In a large bowl, combine 3 cups flour, yeast, sugar, and salt. In
  a large saucepan, heat the butter, milk, shortening and water to
  125°F/52°C. Add to dry ingredients; beat just until moistened. Add
  egg yolks; beat until smooth. Stir in enough remaining flour to form a
  soft dough (dough will be sticky).

  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. In a small
  bowl, combine sugar and cinnamon; set aside.

  Punch dough down. Turn onto a lightly floured surface; knead about
  six times. Divide dough into four portions. Roll out one portion
  into a 12" circle; spread with 2 tb butter and sprinkle with 2 tb
  cinnamon-sugar. Cut into 12 wedges. Roll up each from the wide end and
  place point side down 3" apart on ungreased baking sheets. Curve ends
  to form crescents.

  Repeat with remaining dough, butter and cinnamon-sugar Cover and let
  rise until doubled, about 45 minutes.

  Bake @ 350°F/175°C for 15-20 minutes or until lightly browned.
  Remove to wire racks. Combine the confectioners' sugar, milk, and
  vanilla; drizzle over warm rolls. Combine sugar and cinnamon; sprinkle
  over rolls.

  Recipe by Sharon McKee, Denton, Texas

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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