Down Home Crescent Rolls
"Straight up crescent rolls that just taste plain good.
Adopted and modified from rickie's recipe at http://www.food.com/recipe/to-die-for-crescent-rolls-35267"
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
24 crescent rolls
- Serves:
- 24
ingredients
- 1⁄2 cup canola oil (I do 1/4 canola, 1/4 crisco) or 1/2 cup Crisco (I do 1/4 canola, 1/4 crisco)
- 1 teaspoon salt
- 1 cup hot water
- 3 tablespoons yeast
- 3 -4 tablespoons warm water
- 2 eggs
- 1⁄2 cup sugar (can do slightly less if you don't like it too sweet)
- 4 cups flour
- 1 cup flour, for kneading (extra)
- 1⁄2 cup butter, for taste (optional)
directions
- *Start at least 2 hours before you plan on serving, can do the night before if wanted.
- Stir the oil/crisco, salt, and hot water together until fully dissolved in a small bowl.
- Dissolve the yeast in warm water, stirring as needed, in another small container.
- Beat the eggs and sugar in a large bowl until fully mixed.
- Stir in both smaller mixtures into the egg/sugar in the large bowl.
- Add in the flour, half at a time. Add extra flour as necessary for kneading.
- Knead lightly and allow the dough to rise for at least 1 hour in a warm oven, it will easily double in size. Can also be done overnight.
- After dough has risen, add flour as needed, and roll out. I do half at a time, as there is a lot of dough.
- *Optional, spread butter on rolled out dough, or wait until after and apply to top of each crescent roll.
- Cut the dough into triangular wedges, and roll up as crescents. from base of triangle to tip.
- Place on a grease/floured baking sheet (or parchment paper) and let rise until about double in size. Use same technique as in previous step if desired.
- Bake in oven at 375 degrees F, for 8-10 minutes or golden brown.
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