Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)3/4 cup warm 2% milk (110° to 115°)1 large egg, room temperature2 tablespoons sugar1 tablespoon shortening1 teaspoon salt3 cups all-purpose flour3 tablespoons butter, softened, dividedICING:1-1/2 cups confectioners’ sugar2 tablespoons 2% milk3 tablespoons butter1/2 teaspoon almond extract1/2 teaspoon vanilla extract1/2 cup chopped walnuts
Preparation
Dissolve yeast in warm water. Add milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate at least 1 hour.
Turn dough onto a floured surface; roll to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice.
Turn dough onto a floured surface; roll into a 34x5-in. rectangle. Cut into 16 triangles; roll up each triangle from wide edge to tip and pinch to seal. Place rolls, tip down, on greased baking sheets and curve to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts.
