Old fashioned crescent rolls with a garlic twist
Dissolve yeast in warm water and garlic powder mixture. Add buttermilk, 2 1/2 cups of the flour, the shortening, sugar, baking powder, and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in remaining flour. Turn dough onto well-floured board; knead 5 minutes or about 200 turns. Brush loaf lightly with butter. Let rise about 1 hour. Heat oven to 425 degrees. Oven rack should be in lowest position or bread will brown too quickly. Bake 30 to 35 minutes. Remove from pan; brush loaf with butter; cool on wire rack.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 10|
|Calories from Fat: 58 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 5.1mg||2 %|
|Sodium 101.1mg||3 %|
|Potassium 167.9mg||4 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 55g|
|Protein 8.8g||13 %|
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Calories per serving: 327
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