Crescent Rolls

Oxmoor House
4 dozen


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1 package dry yeast
1 cup warm water ( 105° to 115°), divided
1/4 cup sugar
1/2 cup shortening
1 1/4 teaspoons salt
3 eggs, beaten
5 cups all-purpose flour
1/4 cup butter or margarine, melted and divided


Dissolve yeast in 2 tablespoons warm water; stir well. Let stand 5 minutes or until bubbly.

Combine remaining water, sugar, shortening, and salt in a large mixing bowl; stir until shortening melts. Add dissolved yeast and eggs; mix well. Stir in flour to make a soft dough.

Turn dough out onto a lightly floured surface; knead 10 minutes or until dough is smooth and elastic. Place dough in a 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; turn out onto a floured surface. Knead an additional 10 minutes.

Divide dough into four equal portions. Roll each portion into a circle 12 inches in diameter and 1/4-inch thick; brush with melted butter. Cut each circle into 12 wedges; roll each wedge tightly, beginning at wide end.

Place rolls on greased baking sheets, point side down; curve into crescent shape. Brush with remaining melted butter. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Bake at 375° for 20 minutes or until lightly browned.

Note: Crescent Rolls may be baked ahead of time and frozen for later use.

Created date

February 2010