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Homemade Crescent Rolls
While these rolls are a bit more time consuming that those packaged varieties, they do taste much better and make a bunch of rolls with not too much fuss. For a great sweet roll or herb roll, mix additional sugar and cinnamon or fresh chopped herbs with the softened butter before spreading it on the rolls.
2 (.25 ounce) packages active dry yeast
3/4 cup warm water
1/2 cup shortening
1/3 cup sugar
2 eggs
1 teaspoon salt
4-4 1/2 cups flour
1/4 cup butter, softened
Place the yeast and water in a large bowl and let sit until dissolved. Beat in the shortening, sugar, eggs, salt, and 2 cups of flour until very smooth. Mix in another 2 cups flour until the dough is smooth, adding up to a 1/2 cup more until the dough holds together and is smooth and not incredibly sticky. Knead on a smooth surface 10-15 times or until elastic. Cover and place in a warm spot. Let rise for about 1 1/2 hours, or until doubled. Punch down the dough and divide in half. Carefully roll the first half into a 12 inch circle. Spread with 2 tablespoons of the butter. Cut into 12 wedges and then roll up starting with the wide end. Place the rolls, point side down, on a greased baking sheet. Repeat with the other half of the dough. Cover and let rise for an hour in a warm location. Bake in a preheated 400 degree oven for 10-13 minutes or until golden brown.
Makes 2 dozen rolls.
Preparation Time: 20 minutes
Rising Time: 2 hours, 30 minutes
Cooking Time: 13 minutes
Total Time: 3 hours, 3 minutes
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