New Moon Yeast Rolls
|Active dry yeast||1|
|Warm water||2⁄3 Cup (10.67 tbs)|
|Biscuit mix||3 Cup (48 tbs)|
|Egg||1 , beaten|
|Butter||2 Tablespoon, softened|
|Almond paste||4 Ounce|
Soften yeast in the warm water in a large bowl.
Add biscuit mix, sugar, and egg; beat vigorously until well mixed.
Turn dough onto a lightly floured surface and knead until smooth (about 20 times).
Roll dough into a 10-inch square and spread softened butter over half of dough.
Fold unbuttered half over buttered portion; press edges to seal.
Roll dough into a 12-inch round and crumble almond paste evenly over surface.
Cut dough into 16 wedge-shaped pieces.
Beginning at wide end, roll toward point.
Place each on a greased baking sheet with point underneath; curve into a crescent.
Cover; let rise in a warm place until doubled, about 1 hour.
Bake at 375CF 12 to 15 minutes, or until golden brown.
If desired, brush with melted butter immediately after removing from oven.