Crescent Dinner Rolls
"My mom's recipe; soft and delicious. Mom always said not to bring this anywhere unless I wanted to bring it again each time. She was right. It is my most requested recipe."
- Ready In:
- 3hrs
- Ingredients:
- 8
- Yields:
-
64 rolls
- Serves:
- 32
ingredients
- 2 (1/4 ounce) packages fast-rising active dry yeast
- 1⁄2 cup warm water
- 3⁄4 cup sugar
- 3⁄4 cup shortening (I use butter flavored Crisco)
- 2 cups milk
- 4 eggs
- 3 teaspoons salt
- 10 -12 cups flour
directions
- Dissolve yeast in warm water, let proof for about ten minutes until foamy. Cream sugar and shortening. Add slightly beaten eggs. Add yeast mixture, salt and milk. Add enough flour to make a stiff dough. Knead in as much flour as needed until no longer sticky. Cover with a clean dish towel and let rise until double, about an hour.
- Divide into about 8 pieces. Roll out one at a time into a large circle. Cut into wedge shaped pieces. Roll each piece, starting at the wide end. Place on an ungreased cookie sheets. Brush with melted butter.
- Cover with towels. Let rise until double, about an hour.
- Bake at 375 for 15 minutes, till golden brown.
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Reviews
-
Fantastic dinner rolls! I made them for Father's Day dinner and my family filled up on rolls before they even touched the rest of the meal. Looks like we'll have left-overs tomorrow night! Thanks for the recipe! -
Very good rolls! I made 1/2 the recipe and used my bread machine to mix up the dough. Also I substituted whole wheat flour for 1 c. of the flour and bread flour for the rest. I'm munching on one now, hot out of the oven, with my sister's strawberry-rhubarb jam. Mmmmm!
Tweaks
-
Very good rolls! I made 1/2 the recipe and used my bread machine to mix up the dough. Also I substituted whole wheat flour for 1 c. of the flour and bread flour for the rest. I'm munching on one now, hot out of the oven, with my sister's strawberry-rhubarb jam. Mmmmm!
RECIPE SUBMITTED BY
JW in Montana
Missoula, 66
I am a stay at home mom from Montana. I have three teenage kids at home and one older daughter on her own. I was a terrible cook until she left home and suddenly my cooking was appreciated. She calls frequently with cooking questions. Mom how do you make....
<br>I made her a scrapbook cookbook for Christmas with favorite family recipes and photos. She loved it.
<br> One of my greatest challenges is feeding the family on days when my son has hockey practice (or games) usually 3-5 days a week and always right at dinner time. He loves the game and so do we, so i guess it is worth it.
<br> The recipe I am most famous for is my Mom's crescent rolls. I make it for all special occasions. Dad's baked bean recipe is a close second. It is a recipe he developed while working as a ranger in Glacier Park in the '30s. It is cheap and delicious and they had lots of guests and no money. To this day he still refers to being broke as being down in the bean pot.
