RECIPE: overnite crescent rolls
These are 100 times more delicious than the ones in the can, and so easy to make whenever you want delicious rolls.
1 package of yeast
1 t. salt
4 cups AP flour (I use White Lily)
1/2 cup Crisco (butter flavored is good)
2 large eggs
1/2 cup sugar
Dissolve the yeast in 3 T. warm water.
Place the Crisco & salt in 1 cup BOILING water
Allow to cool to lukewarm
Beat the eggs and add the sugar.
Add the lukewarm Crisco mixture and the yeast.
Stir in 2 cups of the flour and mix well.
Add more flour up to the remaining 2 cups so you have a good texture, and mix well.
Knead the dough for a few minutes until it is smooth.
Place dough in a greased bowl, cover and place in refrigerate overnight or 8 hours
When ready to bake PREHEAT oven to 400
Punch dough down and cut into 3 pieces.
Roll dough into rounds about 1/4 thick on a well floured board.
Spread the round with softened butter
Cut into pie shape (I use my pizza cutter) wedges, and roll each into a crescent shape starting at the wide side.
Place on lightly greased baking sheets, or use parchment paper.
Allow to rise until doubled in size.
BAKE for approx. 6-8 minutes or until golden brown.
You may brush butter on tops when they come out of the oven if you like.
Dough will be soft and you can add more flour if need to.