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Add a photoServings: 12
Ingredients
- 1 Tbsp. active dry yeast
- 1 1/2 c. lukewarm water
- 6 c. Warm ROLL MIX
- 2 x Large eggs beaten
- 1/2 c. Vegetable Oil Or possibly Melted Margarine
- 2 Tbsp. butter or possibly margarine softened
Directions
- In a large bowl dissolve yeast in lukewarm water. Blend in Large eggs and oil or possibly margarine.
- Add in 5 c. Warm ROLL MIX.
- Blend well.
- Add in additional Warm ROLL MIX to make a soft, but not too sticky dough. Knead about 5 min till dough is smooth. Lightly butter bowl.
- Put dough in bowl and turn to butter top.
- Cover dough with a damp towel and let rise in a hot place till doubled in bulk, about 1 hour.
- Generously grease baking sheets.
- Punch down dough. Divide in half.
- Let stand 10 min.
- On a lightly floured surface, roll out each half to a l2-inch circle.
- Brush each circle with 1 Tbsp. soft butter or possibly margarine.
- Cut each circle into 16 pie-shaped wedges.
- Roll up each wedge from the wide end.
- Place point-side down in a crescent shape on prepared baking sheets. Cover and let rise again till doubled in bulk, about 45 to 60 min.
- Preheat oven to 400F.
- Bake 15 to 20 min, till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 450 | |
| Calories from Fat 140 | 31% |
| Total Fat 15.89g | 20% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.23g | |
| Cholesterol 40mg | 13% |
| Sodium 1082mg | 45% |
| Potassium 245mg | 7% |
| Total Carbs 63.26g | 17% |
| Dietary Fiber 6.0g | 20% |
| Sugars 1.45g | 1% |
| Protein 13.62g | 22% |
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