Rolls: Homemade Crescent Rolls

By wing118677

Ingredients

• 2 packages (1/4 ounce each) Active Dry Yeast
• 1 cup warm water
• 1 cup boiling water
• 1 cup shortening or butter
• 3/4 cup sugar
• 1-1/2 teaspoons salt
• 2 eggs, beaten
• 7-1/2 to 8 cups all purpose flour

Details

Servings 30
Adapted from keyingredient.com

Preparation

Step 1

In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well.

Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. When ready to use, roll out and shape dough.

To shape crescent rolls, roll the dough into a circle that measures approximately twelve inches in diameter and one-quarter inch thick. Spread softened butter over the dough. Cut the circle in half, then in fourths, etc., continuing as you would cut a pie until there are sixteen wedge-shaped pieces.

Roll up each wedge, starting from the rounded edge. Place the wedges on a greased baking sheet with the point of the wedge underneath the roll. Curve each roll slightly into a crescent shape and let rise for twenty minutes.

Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until they are golden brown. Remove from oven and brush tops of rolls with butter. YIELD: 2 -1/2 dozen.

When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT.....non-sticky dough. They still are fabulous. Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)....on your greased cookie sheets. Let raise again until double, before baking.