Directions: |
Directions:Combine 2 c. of the flour and the yeast. Warm the milk, sugar, shortening and salt until shortening is melted (115°-120° F). Add the wet mixture to the flour/yeast, add eggs and beat on med-high 3 minutes, scraping the sides of the bowl occasionally, until thoroughly combined. Mix in as much of the flour as you can with the mixer. Turn out onto a floured surface; knead the rest of the flour in. Dough will be soft and elastic. Transfer to a greased bowl, turn until dough is completely greased. Let rise until double. Divide into 4 parts; roll each into a circle. Brush with melted butter. Cut each circle into 16 wedges. Starting at the wide end, roll each wedge into a crescent and put into a greased pan or on a greased cookie sheet. (At this point, rolls can be frozen for later use.) Let rise again until double in size. Bake 12-15 minutes at 350° F or 180° C |
Personal
Notes: |
Personal
Notes: Cinnamon rolls: Roll each of the 4 parts into a rectangle, brush them with melted butter and sprinkle with a cinnamon-sugar mixture. Roll it up jelly roll style and cut it in slices. Put them in a greased pan, about 1/2 inch apart; let them rise and bake the same way as the crescent rolls.
Pigs in a blanket: Divide each of the 4 portions into 3 more balls. Roll out each ball and cut into 16 strips (8 X 2). Wrap 1/3 hot dog or one cocktail wiener in each strip and put on a greased cookie sheet. Bake the same way. I don’t usually wait for them to rise, but you can if you want.
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This recipe for Frozen Crescent Rolls is from