From Grandma’s Country Kitchen —

These are scrumptious with afternoon coffee.


1 package active dry yeast

1/4 cup warm water (110 to 115 degrees)

3/4 cup warm milk (110 to 115 degrees)

1 egg

2 tablespoons sugar

1 tablespoon shortening

1 teaspoon salt

2 1/2 cups all-purpose flour

3 tablespoons butter or margarine, softened


1 1/2 cups confectioner’s sugar

2 tablespoons milk

3 tablespoons butter or margarine

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 cup chopped walnuts

In a mixing bowl, dissolve yeast in water. Add milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in greased bowl, turning once to grease top. Cover and chill for at least 1 hour. On a floured surface, roll dough to 1/4″ thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle. Fold in half. Wrap dough in waxed paper. Chill for 30 minutes. Repeat rolling, buttering, folding and chilling twice more. Divide dough in half. On a floured surface, roll each into an 11″ circle, 1/8″ thick. Cut each circle into 8 wedges. Roll up from wide edge to tip of dough and pinch and seal. Place rolls, tips down, on greased baking sheets and curve to form a crescent. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400 degrees for 10 minutes or until lightly browned.

For icing, combine sugar, milk, butter and extracts. Spread over warm rolls. Sprinkle with nuts.

Yield: 16 rolls


Laurie Jackson

Please feel free to visit my website. Thank you!

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