Rohliky
Czech Crescent Rolls
Nutrition Facts
24
191.71
43.07
4.74g
7.30%
1.32g
6.59%
28.54mg
9.51%
134.99mg
5.62%
11.67mg
0.33%
31.83g
10.61%
0.19g
0.75%
4.92g
5.27g
10.53%
3.78%
0.58%
3.42%
8%
2.08%
3.3%
12.58%
8.92%
10.5%
0.67%
0.42%
15.08%
0.75%
0.17%
0.25%
0.17%
0.17%
0.17%
Ingredients
- 7 c Flour
- 1/3 c Butter
- 1/3 c Shortening
- 1 tsp Baking Powder
- 1/2 c Instant Mashed Potatoes
- 1/2 tsp Baking Soda
- 1/2 c Sugar
- 1/2 tsp Salt
- 2 pkg Active Dry Yeast
- 2 c Milk
- 1/3 c Water
- 3 Eggs
Mix dry yeast, warm water, and 1 tbsp sugar. Cover evenly with 1 cup flour and let sit 10 minutes (until flour breaks).
Mix margarine and Crisco in warm milk until melted (microwave to melt).
Add potatoes, sugar, salt, baking soda & baking powder. Mix.
Add yeast mixture.
Add 2 eggs.
Add 5 1/2 cups of flour. Kneed to add last cup or two.
Cover with plastic wrap and warm towel - let rise until doubled (approx. 30 minutes, depending on room temp). The dough can be refrigerated overnight at this point.
Kneed dough, and roll out to approximately 1/4 inch (use remaining 1/2 cup of flour here).
Cut into triangles and roll into crescents. Let rise again.
Whip an egg. Brush each roll with a small amount of egg.
Bake at 375°F for 12 minutes (varies depending on size). Makes about 4 dozen rolls.
Mix margarine and Crisco in warm milk until melted (microwave to melt).
Add potatoes, sugar, salt, baking soda & baking powder. Mix.
Add yeast mixture.
Add 2 eggs.
Add 5 1/2 cups of flour. Kneed to add last cup or two.
Cover with plastic wrap and warm towel - let rise until doubled (approx. 30 minutes, depending on room temp). The dough can be refrigerated overnight at this point.
Kneed dough, and roll out to approximately 1/4 inch (use remaining 1/2 cup of flour here).
Cut into triangles and roll into crescents. Let rise again.
Whip an egg. Brush each roll with a small amount of egg.
Bake at 375°F for 12 minutes (varies depending on size). Makes about 4 dozen rolls.