"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Special Rolls - Crescent Rolls Recipe

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This recipe for Special Rolls - Crescent Rolls, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Sue Townsend
Added: Friday, December 5, 2008


4 cups flour
1/2 cup shortening
1 cup hot water
2 eggs, beaten
1/2 cup sugar
1 teaspoon salt
2 packages dry yeast

1. Yeast in 3 tablespoons warm water
2. Shortening & 1 cup HOT water and 1 tsp. salt.
Let stand until it reaches room temp.
3. Add mixture to eggs and 1/2 cup sugar.
4. Add yeast mixture.
5. Stir in 2 cups flour beat well.
6. Gradually add 2 more cups flour.
7. Place bowl covered and leave in refrigerator
over night.
8. 3 hours before serving roll cold dough out in 2
rounds 1/4-inch thick. Spread with soft butter
cut in pie shaped wedges, roll large end first.
Let raise 3 hours.
9. Bake 6 minutes at 500

Note: May need to lower the oven temperature,
if the rolls brown and the inside doughy.

Personal Notes:
Personal Notes:
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