Directions: |
Directions:Stir warm water with yeast in a deep mixing bowl until yeast is dissolved. Add 4 cups of the flour, warm milk, Crisco, sugar, eggs and salt. Mix on high for 2 minutes. Add the remaining 5 cups of flour, a little at a time. When it is too difficult to mix, knead the remaining flour in (Usually last two cups for me). Grease a large bowl and drop the dough into bowl. Cover, place in a warm spot and let rise for 2 hours or until doubled. After it has doubled, punch the dough in the middle with your fist. Take a ⅓ of the dough, place it on a floured mat and roll into a circle with a rolling pin. The circle should be 10 inches or more in diameter. Spread the circle with melted butter. Cut the dough into 12 slices with a pizza cutter. Then start at the wide edge of each piece and roll into a crescent roll. Place each roll on a greased cookie sheet. Cover each sheet of rolls and let raise another 1 hour. Bake for 11-13 minutes at 375º. To make cinnamon rolls, add cinnamon and sugar to the melted butter prior to spreading on the dough. Freezes well. |
Personal
Notes: |
Personal
Notes: Grandma Karen made these rolls for special occasions for as long as I can remember. When Rita started Harvest of Talents, she started making them. Each year she makes over 100 dozen rolls to raise money to feed hungry people, but they are never as good as Grandma's.
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