- 1 cup (2 sticks) Fleischman’s Margarine, cut into chunks
- 1¼ cups milk
- 4 teaspoons sugar
- 1 teaspoon salt
- 3 to 4 cups unsifted flour
- ⅓ cup cornstarch
- ⅓ cup warm water (105°F – 115°F)
- 1 package Fleischmann’s Active Dry Yeast
- ¼ cup Planters Peanut Oil
- 1 egg, beaten
- 1 teaspoon water
- Place Fleischmann’s Margarine in a large bowl of ice water. Squeeze margarine through fingers about 20 times. Remove and wipe off excess water. Divide into 3 equal portions. Wrap each in plastic wrap; chill while preparing dough.
- Scald milk; add sugar and salt. Cool to lukewarm. Combine flour and cornstarch; set aside. Measure warm water into large warm bowl. Sprinkle in Fleishmann’s Yeast; stir until dissolved. Add luke-warm milk mixture, Planters Peanut Oil and enough flour mixture to make a soft dough. Turn out onto lightly floured bowl; knead lightly until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft, until doubled in bulk, about 45 minutes.
- Punch dough down; turn out onto lightly floured board. Roll into a 16-inch-by-12-inch rectangle with long side toward you. Dot center third with one portion chilled margarine. Cover margarine with right-hand third of dough. Fold left-hand third under margarine section. Seal edges. Wrap in plastic wrap; chill 30 minutes.
- Place chilled dough on a lightly floured board with margarine layer near top, long side toward you. Repeat procedure of rolling, dotting with margarine, folding, sealing and shilling using second portion or margarine. Repeat to use third portion.
- Cut chilled dough in half. On a lightly floured board roll and stretch each half to a 16-inch circle. Cut each into 12 pie-shaped wedges. Roll up each wedge, beginning at wide end. Place on greased baking sheets with points underneath. Curve to form crescents. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Combine egg and 1 teaspoon water. Brush mixture gently on rolls. Bake at 425° about 15 minutes or until golden brown remove from baking sheets and cool on wire racks. Best when served warm. Rolls may be frozen.
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