Friday, September 3, 2010

Crescent Rolls


  • 1T (packet) active dry yeast
  • 1 cup warm water (110°F)
  • 3 eggs
  • 4 cups all purpose flour
  • 1/2 cup sugar
  • 1 tsp salt
  • 1/2 cup shortening
In a small bowl dissolve yeast in warm water.

In a small mixing bowl beat eggs until light. Add to yeast mixture, set aside.

In a large mixing bowl combine 1c flour, sugar, & salt. Cut in shortening until mixture resembles coarse crumbs.

Stir yeast mixture into crumb mixture.

Stir in enough remaining flour until dough leaves the side of the bowl and is soft. (Dough will be sticky).


Cover & refrigerate overnight.

The next day:

Punch dough down.

Turn onto a well floured surface; divide into thirds.

Roll each section into a 12 inch circle.

Cut each circle into 12 wedges.

Roll up wedges, starting with the wide end and place with pointed end down, 2 inches apart, on a greased baking sheet.

Curve ends to forom a crescent shape.

Cover & let rise in a warm place until doubled in size.

Bake at 375°F for 10-12 minutes or until light golden brown.

Makes 36 crescent rolls.

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