ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Rich Crescent Rolls

Updated on February 26, 2012

By LESLIE A. PANFIL

I usually make these time consuming rolls for holiday dinners but, my family loves them so much, I can be talked into making them year-round.

Mix together until smooth (I use a hand mixer) ½ Cup Sugar

½ Cup Shortening

1 teaspoon of Salt

2 Eggs

Stir In ¾ Cup Lukewarm Milk

Crumble Into Mixture 2 Cakes of Compressed Yeast (found in the dairy isle.)

Beat in with Spoon 4 Cups of Flour

Scrape dough from sides of the bowl, cover with a damp cloth. Let rise until double. Shape into Crescents or Butterhorns. (To shape roll into circle about ¼” thick, cut into triangles and roll up from end to point.) Cover and let rise until double.

Bake: 350 degrees for 12-15 minutes.

Yield: 2 dozen.

Leftover Idea:

For a yummy breakfast treat, spread leftover rolls with butter, drizzle with maple syrup and top with a sprinkle of nuts. Heat up in microwave for 25 seconds.


Comments

    0 of 8192 characters used
    Post Comment

    • frugalfamily profile image

      Brenda Trott, M.Ed 6 years ago from Houston, TX

      I'd never know how to make these without a little tube that comes out of my refrigerator. I've booked marked this page in case the temp drops below 105 sometime this year:)