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Deluxe Crescent Rolls

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1/2 cup scalded milk or water
2 packages yeast, compressed or dry granular
1 tablespoon sugar
1/2 cup sifted flour
4 cups sifted flour
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon mace (if desired)
1 cup butter or margarine
4 egg yolks, beaten
1 1/2 cups scalded milk


Scald milk and cool to lukewarm. Crumble yeast into milk and allow to soften for 5 minutes, (If dry granular yeast is used, soften in lukewarm water.) Add 1 tablespoon sugar and 1/2 cup flour to yeast mixture and beat until smooth. Cover and let rise about 1/2 hour. Sift flour, sugar, salt and mace into a mixing bowl, add butter or margarine and cut into the mixture until it resembles coarse meal. Combine 1 1/2 cups scalded milk (cooled to lukewarm) with egg. Add to flour mixture with spoon and stir to blend.

Add yeast mixture. Add about 2 cups of flour gradually, or enough to make a soft dough that can be kneaded. Turn out onto a lightly floured board and knead until smooth and elastic. Place in a lightly greased bowl, cover and allow to double in bulk, about 1 1/2 hours.

Divide into 6 parts and roll each into a circle about 1/4 inch thick. Brush with melted butter, then cut into pie-shaped wedges. Roll from wide to pointed end and place point down on a lightly greased baking sheet. Let rise until double, then bake in a 400-degree F. oven for 8 to 10 minutes, or until done.

Makes 3 dozen rolls

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