August 18, 2017
Breads, Dinner rolls or other breads, Dairy,
Budget-Friendly, Cooking For A Crowd, Christmas, Easter, Entertaining, Fall/Autumn, Winter, Oven Bake, Vegetarian, Make it from scratch, Yeast Rolls, Flour, Kosher Dairy more
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Dissolve yeast in Warm water.
Add milk, shortening, sugar, salt, lemon peel, eggs, and 2 1/2 cups flour. Mix till smooth.
Add enough remaining dough to make dough easy to handle.
Place dough in an oiled bowl, turning dough to coat in oil.
Let rise, covered with a damp cloth, until doubled. approximately 1 hr.
Punch down dough and chill 1 hr.
Punch down dough again.
Roll dough into a 25x10 rectangle and spread with butter.
Fold into thirds, making 3 layers, roll out and repeat process 2 more times.
Chill 1 hr.
Divide dough and keep half chilled.
Roll into 25x10 rectangle.
Cut rectangle lengthwise in half, then crosswise into 5 squares.
Roll up each triangle starting at the long side and curve to form crescent.
Repeat with remaining half of dough.
Chill 30 minutes.
Heat oven to 425.
Bake 15 - 18 minutes, or until golden.
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