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* Suggested oils in recipes to be used are Grape Seed oil, Olive oil, Flaxseed oil, Safflower oil

(12) BUTTER CRESCENT ROLLS
Serves 4

Recipe from
DL DEWEY
Prep Time: 45 minutes Approx. Cooking Time
1 1/2 hour with rising

1/2 cup milk
1/2 cup ( 1 stick of real butter )
1/3 cup natural turbino sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup warm water - ( 105 to 115 degrees )
1 large egg, beaten

Calories 125 per roll, 2 grams fat

In small bowl, dissolve yeast in warm water, let stand about 10 minutes. Beat yeast micture and egg into milk mixture at low speed. Beat 2 cups of flour in at low speed, continue adding until thick. Mix in remaining flour by hand until dough pulls away from sides of bowl. On floured surface, kneed dough until smooth, 2 to 3 minutes. Place in a greased bowl with a damp warm cloth, let rise until doubled, about 1 hour. Punch dough down. On flour surface, divide dough in half. Cover with damp warm cloth again, let rest for 10 minutes. Grease 2 baking sheets. Using rolling pin, roll out on half into12 inch circle. Cut into six wedges. Starting at large end of wedge, roll towards small end. Curve ends as you place them on baking sheet with small point down. Cover with loose warmth cloth, place in a warm place. Let rise again until they double in size, about 30 minutes. Bake at 400 degrees until golden, about 15 minutes.

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