Recipe of the Week

Recipe of the Week
Grandma’s Crescent Rolls

Ingredients/Directions:

First:

  • 1 cup milk scalded
  • 1/2 cup water added to milk (after scalded, to help cool)

Separately:

  • Add 1 pkg. fast acting yeast to another 1/2 cup lukewarm water

Once milk/water is cooled to lukewarm add to the yeast/water mixture.

To that mixture add:

  • 1/3 cup sugar
  • 2 tsp. salt

Stir well.

Add:

  • 1 egg, well beaten
  • Add in some flour until you can still beat base with spoon.
  1. Then briefly microwave 4 tbsp. melted shortening until warmed (not hot); add to above mixture, stir well.
  2. Then start adding flour slowly – until you reach a soft dough consistency. (This will take 3 or more cups of flour before it is of the consistency to knead without being very sticky)
  3. Turn out onto a lightly floured surface and knead until smooth and elastic. (approximately 5 minutes)
  4. Put in a greased bowl and grease the top of dough with butter. Cover loosely with a damp towel and let rise till doubles (approx. 2 hours).
  5. Divide dough into fourths; roll out into a circle.
  6. Butter each circle (like a generous toast buttering).
  7. Cut like a pizza or pie-8 slices.
  8. Roll into crescent shape starting with the outer edge ending with the point and curve slightly as you place on the cookie sheet.
  9. Cover again and allow to rise until doubled (approx. 2 hours).

(ALTERNATE METHOD: Cover and place in the freezer for up to a week.)

  • Bake at 400 degrees 10 – 15 minutes until golden.
  • If frozen allow 5 hours to defrost at room temperature and rise THEN bake the same. Do not bake from frozen state.

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