Ingrédients pour Pillsbury Crescent Rolls
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Comment préparer Pillsbury Crescent Rolls
- In a large bowl, dissolve 2 ¼ teaspoons active dry yeast in ½ cup warm water (105-115°F) with 1 tablespoon honey. Let stand until foamy, about 5-10 minutes.
- Stir in ¼ cup granulated sugar, 1 teaspoon salt, 2 large eggs, ¼ cup lard (or vegetable shortening), and 2 ½ cups all-purpose flour.
- Gradually add the remaining 2 ½ cups all-purpose flour, mixing until a smooth dough forms.
- Cover the bowl with a damp kitchen towel and let rise in a warm place until doubled in size, about 1 ½ - 2 hours (depending on your kitchen temperature).
- Gently punch down the dough and divide it in half. Roll each half into a 12-inch circle, about ¼ inch thick.
- Spread each circle evenly with 4 tablespoons (½ stick) of softened butter.
- Cut each circle into 16 equal wedges.
- Roll up each wedge, starting from the wide end.
- Place the crescent rolls on ungreased baking sheets.
- Cover loosely with plastic wrap and let rise until doubled, about 1 hour.
- Bake at 400°F (200°C) for 12-15 minutes, or until golden brown.
- Brush with melted butter immediately after baking for extra richness.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
47g
Fat
22g
Carbs
16g
