Recipe by Stacky5
This recipe has been a holiday favorite in our family for years! It's one that my Mom passed down to my big sister, Christine, and so, therefore, she became the "Keeper of the Rolls..." We ALWAYS have these at every Thanksgiving and every Christmas, and there are never any leftovers of these rolls! Truly soft, light, sweet and wonderful! NOTE: Prep time includes 24 hours refrigeration time plus 3 hours rising time.
Top Review by COOKGIRl
I've been on a dinner roll kick lately and this is another good one! Mine didn't turn out as perfectly shaped as the rolls in the <---photo, but they tasted delicious at least! Thank you Stacky and may your memory live on through your recipes!
- 5 tablespoons margarine
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1 cup boiling water
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 cup lukewarm water
- 1 egg, beaten
- 3 cups flour, plus
- 2 tablespoons flour (approximately)
Directions See How It's Made
- Blend margarine, sugar, salt and boiling water. Let cool.
- Dissolve yeast in 1/4 cup likewarm water.
- Add to first mixture when it is cooled.
- Add beaten egg and flour.
- Blend until sticky. Place in refrigerator (covered with plastic wrap) at least 24 hours.
- When ready to use, divide into 3 sections (8 rods each). Roll like pie dough. Cut in triangles. Roll large end of triangles to small pointed end (Crescent shapes).
- Place crescents on greased cookie sheet and let rise at least 3 hours in a warm (room-temperature) place.
- Bake in preheated 375 degree oven for 12-15 minutes.
- NOTE: The least amount of flour used, the lighter the rolls will be. (You just need enough to make the dough "sticky.") Dough can also be used for sweet rolls and pizza crust -- Just cut sugar in 1/2 for pizza crust dough.