Homemade Crescent Rolls

Author Or Recipe bySarah Nasello
Ingredients
 ¾ cup milk
 ½ cup shortening
 ½ cup sugar
 1 tsp salt
 2 packages active dry yeast
 ½ cup warm water (110 to 115 degrees)
 4 ¼ cups all-purpose flour
 2 eggs, lightly beaten
 2 tbsp butter, melted and cooled
Directions
1

To scald the milk: Cook in a medium sauce pan over medium heat just until boiling, or place milk in a medium bowl and microwave on high for 2 minutes. Stir in the shortening, sugar and salt until combined; cool until lukewarm.

2

In a small bowl, combine the yeast with the warm water and stir to dissolve; set aside.

3

Add 1 ½ cups flour to the milk mixture; beat well by hand with a wooden spoon or electric mixer at low speed for 1 minute. Beat in the eggs and yeast until incorporated.

4

Gradually stir in the remaining flour, a little at a time, until the dough is soft and leaves the sides of the bowl. For drier climates, 4 cups of dough may be sufficient.

5

Turn dough out onto a lightly floured surface. Knead with your hands until smooth, satiny and no longer sticky, about 5 to 8 minutes.

6

Place the dough in a lightly greased bowl; invert to grease the top. Cover the bowl with plastic wrap or a dish towel and let rise in a warm place until doubled, about 1 to 1 ½ hours (a microwave is a great warming place).

7

Once the dough has doubled in size, use your fist and press into the middle of the dough to punch the dough down. Turn the dough out onto a work surface and divide in half. For crescent-shaped rolls, roll out each half of the divided dough into 16-inch circles. Cut each circle into quarters, and then cut each quarter into triangles - you can cut the triangles to whatever size roll you want - large or small.

8

Brush each strip of dough with the melted butter and, starting at the widest end, roll upwards to form into crescents. Place each roll onto a baking sheet lined with parchment paper, spaced 2 inches apart as the rolls will expand as they bake. Brush the top of each roll lightly with the melted butter; cover loosely with plastic wrap and let rise in a warm room until doubled, 30 to 45 minutes. Preheat oven to 375 degrees.

9

When the rolls are ready, remove the plastic wrap and bake in the center of the oven for 12 to 15 minutes, or until golden brown and the tops are firm to the touch. This recipe makes about 30 medium-sized rolls.

10

The rolls may be frozen, baked or unbaked, in a plastic freezer bag or airtight container for 2 to 3 months. To bake, let frozen rolls sit at room temperature while the oven preheats - baking time may take a bit longer when frozen. For frozen baked rolls, heat the frozen rolls in the oven at 350 degrees for 10 minutes or until warm to the touch.

11

Cinnamon Roll Variation: Grease two 9x9x2" pans with butter and set aside.

Once you have divided the dough, roll each half into a 16 x 8-inch rectangle. Combine 1 cup sugar, ½ cup melted butter and 1 tablespoon cinnamon. Spread half of the mixture on each rectangle. Roll the dough lengthwise into a log and pinch at each end to seal.

Cut each log into 1-inch slices. Place the rolls, cut side down, in the prepared baking pans. Cover and let rise until doubled, 30 to 40 minutes. Preheat oven to 375 degrees.

Bake the rolls until golden brown and bubbling, about 20 to 25 minutes. Remove from oven and transfer pans to a wire rack to cool. Frost as desired. Makes about 30 rolls.

Ingredients

Ingredients
 ¾ cup milk
 ½ cup shortening
 ½ cup sugar
 1 tsp salt
 2 packages active dry yeast
 ½ cup warm water (110 to 115 degrees)
 4 ¼ cups all-purpose flour
 2 eggs, lightly beaten
 2 tbsp butter, melted and cooled

Directions

Directions
1

To scald the milk: Cook in a medium sauce pan over medium heat just until boiling, or place milk in a medium bowl and microwave on high for 2 minutes. Stir in the shortening, sugar and salt until combined; cool until lukewarm.

2

In a small bowl, combine the yeast with the warm water and stir to dissolve; set aside.

3

Add 1 ½ cups flour to the milk mixture; beat well by hand with a wooden spoon or electric mixer at low speed for 1 minute. Beat in the eggs and yeast until incorporated.

4

Gradually stir in the remaining flour, a little at a time, until the dough is soft and leaves the sides of the bowl. For drier climates, 4 cups of dough may be sufficient.

5

Turn dough out onto a lightly floured surface. Knead with your hands until smooth, satiny and no longer sticky, about 5 to 8 minutes.

6

Place the dough in a lightly greased bowl; invert to grease the top. Cover the bowl with plastic wrap or a dish towel and let rise in a warm place until doubled, about 1 to 1 ½ hours (a microwave is a great warming place).

7

Once the dough has doubled in size, use your fist and press into the middle of the dough to punch the dough down. Turn the dough out onto a work surface and divide in half. For crescent-shaped rolls, roll out each half of the divided dough into 16-inch circles. Cut each circle into quarters, and then cut each quarter into triangles - you can cut the triangles to whatever size roll you want - large or small.

8

Brush each strip of dough with the melted butter and, starting at the widest end, roll upwards to form into crescents. Place each roll onto a baking sheet lined with parchment paper, spaced 2 inches apart as the rolls will expand as they bake. Brush the top of each roll lightly with the melted butter; cover loosely with plastic wrap and let rise in a warm room until doubled, 30 to 45 minutes. Preheat oven to 375 degrees.

9

When the rolls are ready, remove the plastic wrap and bake in the center of the oven for 12 to 15 minutes, or until golden brown and the tops are firm to the touch. This recipe makes about 30 medium-sized rolls.

10

The rolls may be frozen, baked or unbaked, in a plastic freezer bag or airtight container for 2 to 3 months. To bake, let frozen rolls sit at room temperature while the oven preheats - baking time may take a bit longer when frozen. For frozen baked rolls, heat the frozen rolls in the oven at 350 degrees for 10 minutes or until warm to the touch.

11

Cinnamon Roll Variation: Grease two 9x9x2" pans with butter and set aside.

Once you have divided the dough, roll each half into a 16 x 8-inch rectangle. Combine 1 cup sugar, ½ cup melted butter and 1 tablespoon cinnamon. Spread half of the mixture on each rectangle. Roll the dough lengthwise into a log and pinch at each end to seal.

Cut each log into 1-inch slices. Place the rolls, cut side down, in the prepared baking pans. Cover and let rise until doubled, 30 to 40 minutes. Preheat oven to 375 degrees.

Bake the rolls until golden brown and bubbling, about 20 to 25 minutes. Remove from oven and transfer pans to a wire rack to cool. Frost as desired. Makes about 30 rolls.

Homemade Crescent Rolls

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