"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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.

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Personal Notes:
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