Directions: |
Directions:In small bowl:
½ c warm water [105-115º]
Sprinkle 2 pkg yeast
1 tsp sugar
Stir to mix slightly
Let rest 5 minutes
In large bowl combine:
½ c shortening
2 tsp salt
¾ c sugar
½ c margarine
Pour 1 c boiling water over mix & stir until blended
Add 7½ c flour
3 eggs, slightly beaten
Yeast mix in small bowl
1 c cold water
Mix well, dough will be sticky
Cover bowl with plastic wrap
Refrigerate 5 hours or overnight, stirring down if necessary
About 1½ hours before serving:
In small saucepan over low heat, melt 4 Tbs margarine or butter. Remove dough from fridge; divide into 4 pieces. On floured surface, with rolling pin, roll 1 dough piece into 11 inch round. Brush lightly with some melted margarine/butter. Using a pizza cutter or knife, cut dough into 16 wedges. Starting at curved edge, roll up each wedge toward point; curve ends slightly toward each other. Place rolls, point-side down, about 1 inch apart on greased large cookie sheet. Repeat with remaining dough pieces, using a large cookie sheet for each round's rolls.(If you don't have 4 cookie sheets, work with 2 pieces of dough at a time and keep remaining dough refrigerated.) Cover; let rise in warm place (80-85ºF) until doubles, about 1 hour.
Preheat oven to 375º. Place 2 cookie sheets on 2 oven racks and bake for 15-20 minutes, switching cookie sheets between upper and lower racks halfway through baking, until rolls are light brown. Remove rolls to wire racks to cool. Makes 64 crescent rolls.
For cinnamon rolls:
On floured surface, roll half the dough into 18x12 inch rectangle. Melt 2 Tbs margarine/butter and spread over rectangle. Spread 1 c packed brown sugar on the margarine and sprinkle generously with cinnamon.
Beginning with long side, roll up jelly roll style. Pinch seam to seal. Cut into 1 inch thick slices and place on 2 greased cookie sheets, 1 inch apart. Let rise until doubles, about 1 hour.
Bake at 350º for 15-18 minutes or until golden brown. Repeat with remaining half of dough. Frost with your favorite glaze. Yield: 36 rolls using all the dough or 18 using half.
|
This recipe for Gramma's Rolls is from