Yield
4 dozen

How to Make It

Step 1

Dissolve yeast and 1 teaspoon sugar in lukewarm water in a small bowl; set aside.

Step 2

Combine shortening, remaining sugar, salt, and boiling water, stirring until shortening melts. Cool to 105° to 115°. Add yeast mixture and eggs; mix well. Gradually stir in flour to make a soft dough.

Step 3

Place dough in a well-greased bowl, turning to grease top. Cover and refrigerate overnight.

Step 4

Punch dough down, and divide into 4 equal portions. Roll each portion into a circle 12 inches in diameter and 1/4-inchthick on a lightly floured surface; cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end.

Step 5

Place rolls on greased baking sheets, point side down; curve into crescent shapes. Brush with melted butter. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 400° for 12 minutes or until lightly browned. Serve hot.

Oxmoor House Homestyle Recipes

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