RECIPE: overnite crescent rolls

lizzierouxAugust 26, 2007

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

Softened butter

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.

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Sounds great...thanks for sharing it. Just printed it out.

    Bookmark   August 26, 2007 at 10:05AM
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