Tuesday, August 11, 2015

Homemade Crescent Roll Dough Recipe

Recipe originally found here

This recipe makes 32 rolls, more dough is used if you are not shaping them into rolls.


2 pkgs. active dry yeast
3/4 cup of warm water (105 degrees)
1/2 cup sugar
1 tsp. salt
2 lg. eggs
1/2 cup shortening
4 cups unbleached flour
Butter or margarine, softened


In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. 

**At this point you can use the dough for other recipes if you are not baking them as rolls.
Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour.
Preheat the oven to 400 degrees F (200 C) and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter.

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