Ingredients:
4 tsp. active dry yeast
¼ warm milk (110 to 115 degrees of Whole or 2% milk)
4 cups all purpose flour
¼ cup sugar
1tsp. salt
1 cup butter, cubed
½ cup shortening
1 cup sour cream
4 eggs yolks
In a small bowl, dissolve the yeast into the milk. In a large bowl, combine 3 cups flour, sugar and salt. Cut in the butter and the shortening to the large bowl until crumbly. Add the sour cream, egg yolk and yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
Turn the dough on a floured surface and knead until it is smooth and elastic. (approx. 6 to 8 min.) Place in a greased bow, turning it once to cover the top. Cover and refrigerate for about 8 hours.
Let dough stand at room temp for one hour. Punch dough down and then turn onto a lightly floured surface. Divide into thirds. Roll each into a circle about 12 inches.
If you want to add a filling this is where you do it. I love raspberry filling personally. Roll wedges from wide end to points and place on greased baking sheet with points down. Curve roll into crescent shape. Cover and let rise for 30 minutes. Bake at 350 degrees for 13 to 18 min or until golden brown. Remove from pans immediately and let cool.
Pumpkin filling is my second favorite and the recipe for that is
¾ cup canned pumpkin
1/3 cup of sugar
1 ½ tsp. pumpkin spice
Mix in a small bowl. You can add 2 tsp. of grated lemon peel to your dough when you make it if you were to use pumpkin filling.
My family loved this during Thanksgiving.
