Christine's Dinner Sweet Rolls
photo by Charmie777
- Ready In:
- 28hrs 45mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 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
- 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.
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Reviews
-
I made a double batch of these for Christmas Eve. The best part was that you made the dough a day ahead and put it away until you rolled them out. I rolled out, cut (pizza cutter works great)and rolled 40 rolls in 20 minutes. They were stubborn risers though. So I heated up the oven a little 170 degrees turned it off and put the pans of rolls in covered with dish towels and the oven door open. They rose much faster. They apparently need a very warm environment to rise in the 3 hours suggested. When they came out of the oven I was impressed with the recipe and my rolls. From a bakery beautiful,plus my guests had the pleasure of the wonderful home baked smell as well. Lots of compliments. I did add about 2 cups extra flour to a double batch. I will make these again and again. I thought it might be interesting to brush a few triangles with melted butter before rolling them up. If it's a good thing I'll let you know. Thanks for a wonderful permanent addition to my recipes.
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I had to use way more than 3 cups of flour, and still ended up with what looked like a bowl of batter rather than dough. After refrigerating for a day, I tried to roll the dough as directed, but it was still way too soft and sticky to form into crescent shapes. I ended up putting spoonsful of the dough into muffin tins. The taste of the rolls was average.
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RECIPE SUBMITTED BY
Editor's Note: Sadly Stacky5 passed away on Monday, October 20, 2008.
Hi! My name is Stacy, and I'm a single Mom who works full-time with 4 kids ranging from ages 9 to 21, a brand new granddaughter named Faith, and a cat named Pubert (we call him Pube) who is also my kid... That's his photo as my icon. Oh, and a new kitten that the kids named "KeeKee" but who I call Little Kitteh. I love them with all my heart! Even though I don't have my parents anymore, their presence is always felt and their love has resonated in my life, even after all this time. You'll find a lot of my posted recipes that refer to "Jolean" --- and that's my Mom. :) I sure do miss her...
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