"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Hot Roll Mix and Crescent Rolls Recipe

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This recipe for Hot Roll Mix and Crescent Rolls, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Pace
Added: Tuesday, September 25, 2007


Hot Roll Mix:
20 Cups (5 pounds ) flour
1 1/4 cups Sugar
4 tsp. salt
1 Cup instant nonfat dry milk

Crescent Rolls:
1 TBL. yeast
1 1/2 cups lukewarm water
2 eggs beaten
1/2 cup vegetable oil or melted margarine
5 - 6- cups Hot Roll Mix
2 TLB butter or margarine softened

In large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot roll Mix to make a soft, but not too sticky, dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with damp towel and let rise in warm place until doubled in bulk about one hour. Generously grease baking sheets. Punch down dough. Divide in half. Let stand 20 minutes. On a lightly floured surface, roll out each half to a 12-inch circle. Brush each circle with 1 tablesppon soft butter or margarine. Cut each circle into 16 pie-shaped wedges. Roll up each wedge from the wide end. Place point-side down in a crescent shape on prepared baking sheets. Cover and let rise again until doubled in bulk about 45 to 60 minutes. Bake at 375 degrees 15 - 20 minutes or until golden brown. Makes about 32 rolls.




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