French Crescent or Crossett Rolls

Ingredients

• 1 cup scalded milk
• 1 tablespoon lard
• 1 tablespoon sugar
• Flour (about 21% cups)
• 34 teaspoon salt
• 1 cup butter
• 1 yeast cake dissolved in 1 tablespoon lard
• 4 cup lukewarm water

Method

1. 1

   Add lard, sugar, and salt to milk.

2. 2

   When lukewarm, add dissolved yeast cake and flour to knead.

3. 3

   Turn onto slightly floured cloth, knead, return to bowl, cover, let rise until doubled in bulk.

4. 4

   Chill in refrigerator.

5. 5

   Roll into a rectangle, spread with creamed butter, fold, and repeat.

6. 6

   Chill 2 hours or longer.

7. 7

   Roll out, cut into triangles, roll up, curve in crescent form, place on a cookie sheet, chill, brush with cream, and bake for 30 minutes, starting in a hot oven (400° F.) and decreasing to moderate (350° F.).

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 33. The excerpt below is the record exactly as published.

FRENCH CRESCENT OR CROSSETT ROLLS 1 cup scalded milk 1 yeast cake dissolved in 1 tablespoon lard 4 cup lukewarm water 1 tablespoon sugar _ Flour (about 21% cups) 34 teaspoon salt 1 cup butter

Cook this with the app: pantry check, scaling, and the assistant.