Sue Feil, El Paso, TX.
Dissolve the yeast in the warm water.
Mix yeast mixture into the milk, egg, sugar & salt. Mix 3-4 cups flour. Knead a few mins. Roll dough into rectangle.
Cut 2 squares of cold butter into slices on 1/2 of the rectangle. Fold other 1/2 of the dough over the butter. Pound 2-3 times w/ a rolling pin. Fold apposite way & pound again. Roll out again into rectangle. Then fold 3 x's and then 3 x' again. (Lap both ends in -- lap both ends in opposite way.) Wrap in waxed paper & refrigerate for 15 mins.
Repeat process above. Roll into rectangle & fold again 3 X's twice. Put in fridge another 15 mins.
Divide dough into 4ths. Roll each 4th into a circle. Cut pie shaped wedges to make 16 rolls.
Roll from large end to point, making a crescent roll.
Place all on ungreased sheet. Cover & refrigerate for 2 hrs. or overnight or up to 4 days. Brush each roll w/a beaten egg.
Bake at 400* - 425* for 20 mins. til golden brown. Put rolls on waxed paper. Ice with powdered sugar icing.
Description:
"Sue Feil"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1719g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 6973 | ||
Calories from Fat: 6836 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 759.6g | 1013 % | |
Saturated Fat 480.8g | 2404 % | |
Monounsaturated Fat 197.3g | ||
Polyunsanturated Fat 28.5g | ||
Cholesterol 2032.7mg | 625 % | |
Sodium 9268.2mg | 320 % | |
Potassium 1475.9mg | 39 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 36.7g | ||
Protein 34.8g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6973
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