Crescent Rolls

Southern Living
2 dozen


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1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (105° to 115°)
1 cup milk
1/2 cup shortening
1/4 cup sugar
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour, divided
1 large egg
2 tablespoons butter or margarine, melted


Combine yeast and 1/4 cup warm water in a 1-cup liquid glass measuring cup; let stand 5 minutes.

Combine milk and next 3 ingredients in a heavy saucepan; heat until shortening melts, stirring occasionally. Cool to 105° to 115°.

Combine yeast mixture and milk mixture in a large mixing bowl; add 1 1/2 cups flour, and beat at medium speed withan electric mixer until blended. Stir in egg until blended. Beat in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.

Punch dough down, and divide into thirds; roll each portion into a 9-inch circle on a lightly floured surface. Brush with 2 tablespoons butter, and cut into 8 wedges. Roll up each wedge tightly, beginning at wide end. Place, point side down, on a greased baking sheet, and bend into crescent shapes.

Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Bake at 400° for 8 minutes or just until lightly browned; cool on baking sheets on wire racks. Cover and freeze until firm. Place frozen rolls into heavy-duty zip-top plastic bags; freeze up to 1 month.

Remove crescent rolls from freezer; place on baking sheets,and thaw at room temperature.

Bake at 400° for 5 to 7 minutes or until lightly browned.

Created date

October 2003