These crescent rolls were present, thanks to my Aunt Connie, at just about every family holiday get-together and dinner we had when I was growing up. I have continued to make these rolls for every holiday for the last 20 years. You’d think I’d have the recipe memorized at this point, but I still have to pull out the worn and tattered recipe card every time.
And every time I make these rolls, year after year, I kick myself for not taking pictures and posting the recipe to my site so I could have the recipe online. The problem? I’m always so busy making a huge family meal and sticking on task that I rarely ever pull out my camera to get shots of the process or even the final product. Luckily, I grabbed a few pictures of the crescent rolls last time I made them….just in time to make a couple new batches of rolls for Easter dinner.
I always make at least 2 recipes of crescent rolls per meal so that we have plenty to eat at dinner and then the next day (or two) with leftovers. They are wonderful with some leftover ham or turkey in mini sandwiches!
- 2 tablespoons yeast
- 2 cups warm water
- ⅓ cup sugar
- ⅓ cup shortening
- 2 teaspoon salt
- ⅔ cup dry milk
- 1 egg
- 5 to 6 cups flour
- Mix yeast and warm water in a small bowl and let stand 5 minutes in a warm place.
- Add sugar, shortening, salt, dry milk, egg, and 2 cups flour to large mixing bowl. Stir, then add yeast/water. Beat together until smooth.
- Gradually add an additional 3-4 cups flour til soft dough is formed. Knead for a few minutes in mixer or by hand.
- Place dough in large bowl that has been sprayed with non-stick cooking spray. Cover with plastic wrap and a clean towel let rise in a warm place for about an hour.
- Punch down: divide dough into thirds. Roll out a third of dough into a circle on a floured surface, about 10-12 inches wide; cut into 12 pie-shaped pieces (I use a pizza cutter).
- Starting at wide end, roll up each triangular piece into a crescent. Place on greased baking sheet, tucking end point in at the bottom. Repeat with remainder of dough. Let rise til doubled, about 30 minutes or more.
- Bake at 400° F for 8-10 minutes. Let cool on baking sheet for a few minutes and then remove to a cooling rack.
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