1/4 tsp. salt
3 tsp. sugar
1 pkg. dry yeast
1/2 c. cold water
1 c. cold milk
1 c. butter or margarine
Sift together flour, salt and sugar. Dissolve yeast in cold water. Add dissolved yeast and milk to dry ingredients and mix well. Turn onto lightly floured pastry cloth and knead until elastic. Roll out into long narrow strip about 1/3 inch thick. Divide butter into 5 portions, thinly sliced, on half the strip, folding remaining half over it and pressing down firmly. Let stand in refrigerator for 10 minutes. Repeat until all butter has been folded in. Cut dough into 4 portions. Refrigerate 3 portions while rolling out one. Roll out a round about 1/3 inch thick and cut into 8 pie shaped wedges. Roll up each wedge beginning at wide edge. Shape into crescents. These can be refrigerated overnight. When ready to use, place crescents on baking sheet. Bake in 400 oven for 18 to 20 minutes.
No Attribution
Our Swiss Pantry II
First Mennonite Church
1987
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