Home Made Crescent Rolls

I love crescent rolls. Here's the two recipes I use.

The first one is a refrigerator dough. So simple and yummy. Mix it up the night before so it's ready to go the next day when time to prepare dinner.

The second one is the one I use in my bread machine. Now you can have crescent rolls in a snap whenever you want!

Refrigerated Crescent Roll Dough

1 package yeast
3 Tbs water
½ c Crisco
1 tsp salt
1 c boiling water
2 eggs
½ c sugar
4 c flour

The day before baking day:
Put Crisco and salt in glass measuring cup, add 1 cup of boiling water, stir until dissolved and becomes lukewarm.
Dissolve yeast in the warm water.
Beat the eggs with the sugar till well beaten.
Add the lukewarm Crisco mixture and the dissolved yeast.
Add 2 cups of flour, mix in well, then add the remaining flour, mix in well.
Add sufficient flour to until kneadable and knead it lightly till well mixed.
Put into a covered bowl overnite in the refrigerator. (This can be left in refrig for a couple of days and will still be wonderful)

The day of baking:
Cut the dough in half.
Roll into two pizza rounds that are about 1/4 inch thickness.
Spread with soft butter, cut into wedges (each round into 12 wedges) and roll.
Place on baking sheet, point side down and shape and let rise till approximately double in size.
Bake at 375 degrees about 8- 10 minutes or until golden brown.


Bread Machine Crescent Roll Dough

1 egg plus enough water to equal 1 1/3 cups
1 1/2 tsp salt
1/4 c sugar
1 c margarine or buttered, softened
4 c Bread Flour
2 tsp Bread Machine Yeast
2 TBL margarine or butter melted

Measure carefully, placing all ingredients except 2 Tbl margarine in bread machine pan in the order recomneded by your machine's manufacturer.

Select Dough/Manual cycle. Do not use delay cycle.

Place dough in greased bowl and turn greased side up. Cover and let rise in warm place about 30 minutes or until double. Dough is ready if indentation remains when touched.

Grease cookie sheet. Punch down dough. Roll dough into 20 inch circle on lightly floured surface. Brush with some of the melted butter. Cut into 20 wedges. Roll each wedge. Place rolls point side down on cookie sheet and curve slightly. Cover and let rise in warm place 20 to 30 minutes or until almost double.

Heat oven to 375. Brush rolls with remaining melted margarine. Bake 8 to 10 minutes or until golden brown.