EASY TO MAKE CRESCENT ROLLS

I'm back! Satisfied that growly tummy with a thick slice of homemade bread and honey. Ummmmmm, good stuff!

I love all kinds of homemade breads and rolls! Nothing can beat them! But most cooks backoff from trying to bake them because they're leary of breadmaking in general. They just think it's too difficult and time consuming----they'll just open a tube instead.

But, wait! There's no way those tube rolls are going to compare to ones you make yourself!

To hard to do, you say?

Well, have I got a suprise in store for you! A simple, easy recipe for Crescent Rolls--sometimes also called Butterhorns.

INGREDIENTS--

1 (1/4 ounce) package active dry yeast
1/2 Cup + 1 T. sugar
1 Cup warm water (105°F to 115°F)*
3 Eggs, well beaten
1/2 Cup + 2 T. butter, melted
1 t. salt
4 1/2 Cups all-purpose flour

DIRECTIONS--

1. Sprinkle yeast into water with 1 T. of sugar in small glass bowl. Let stand for a few minutes then stir until dissolved.

2. Combine eggs, 1/2 Cup melted butter, salt and 1/2 Cup sugar in a large mixing bowl. Beat well. Let cool to lukewarm.

3. Add yeast mixture to egg mixture. Mix. Do not whip.

4. Stir in 3 Cups of flour and beat with a wooden spoon. Quickly work in remaining 1 1/2 Cups of flour. Dough will be quite soft.>

5. Cover bowl with plastic wrap and refrigerate overnight.

6. Let stand at room temperature to soften enough to roll. Then proceed as directed.

* I recommend using a food thermometer for greater accuracy.

1. Divide dough into 4 sections.

2. On a lightly floured surface, roll each section into a 12 to 14 inch circle. (A Tupperware pastry sheet is great to use, has premarked measured circles.)

3. Brush each section with 1/2 T. melted butter.

4. Cut each round into 8 wedges. Rool up, starting at the large end and shape into crescents.

5. Place pointed side down on lightly greased baking sheets and cover with plastic wrap.

6. Let rise in a warm place until doubled in size, about 2 hours.

1. Preheat oven to 375°F.

2. Remove the plastic wrap.

3. Place on middle rack of hot oven.

4. Bake for 10-12 minutes or until lightly browned. Oven temperatures may vary, so check progress.

5. Let cool on baking sheet for 2 minutes and remove to cooling rack.

6. Serve warm or store for later use.

MAKES APPROX. 32 ROLLS

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Dear Friends,
It is with the saddest heart I pass on the following:

Please join me in remembering a great icon, the veteran Pillsbury spokesman, the Pillsbury Doughboy who died yesterday of a yeast infection and complications from repeated pokes in the belly. He was 71.

Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies, and Cap'n Crunch.

The gravesite was piled high with flours. Long-time friend, Aunt Jemima delivered the eulogy, describing Doughboy as a man who never knew how much he was kneaded.

Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very "smart" cookie, wasting much of his dough on half-baked schemes. Despite being a little flaky at times, he even still, as a crusty old man, was considered a roll model for millions.

Doughboy is survived by his wife, Play Dough, two children, John Dough and Jane Dough, plus they had one in the oven. He is also survived by his elderly father, Pop Tart.

The funeral was held at 3:50 for about twenty minutes.

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