These homemade yeast bread rolls are light, fluffy and golden brown. Here is a classic family recipe handed down through the generations and a tasty addition to any meal on your table. Slather them with butter and they will melt in your mouth.
Prep Time:45 minutes
Cook Time:20 minutes
Total Time:3 hours and 30 minutes
Yield:24 Crescent Rolls 1x
1/2 cup sugar
1/2 cup shortening, heaping
1 tablespoon Kosher Salt
2 cups boiling water
2 packages Rapid Rise Yeast
1 tablespoon Sugar
1 cup warm Water
2 Eggs, slightly beaten
Approximately 7–8 cups Flour, more for kneading
In a large bowl, combine sugar, shortening, salt, and boiling water. Stir until dissolved. Set aside and let cool to room temperature.
In a small bowl, combine yeast, 1 tablespoon sugar, and 1 cup luke-warm water (105-115°F). Stir until dissolved. Set in a warm place (a microwave works great) for 10-15 minutes until the yeast has risen and the foam is doubled in size.
Add the beaten eggs and yeast mixture into the melted shortening mixture. Make sure the shortening mixture has cooled to room temperature.
Stir in 5 cups of flour. Continue to add the remaining flour one cup at a time. At this point, I use my hands to fully combine the ingredients. The texture of the dough should be somewhat sticky but firm enough to work with.
Place the dough on a floured surface and knead for 8-10 minutes. Continue adding flour to the surface as necessary when the dough becomes sticky again.
Continue kneading until the dough is smooth, bounces back when pressed with your fingers and is no longer sticky.
Butter a large mixing bowl along with the ball of dough using the 2 tablespoons of butter. Cover with a dish towel and place in a warm area. A microwave works great or on top of a warm stove. Let rise for 1 hour.
Punch down the dough and divide it into two large balls. Roll out each ball to a large circle about 17-inches in diameter.
Using a pizza cutter, cut the circle like a pizza, making 12 triangular wedges with each circle.
Roll each triangular wedge starting from the wide round end. Tuck the pointed end under the roll.
Place the crescent rolls unto an un-greased cookie sheet with 2 inches between each roll. Cover with a dish towel and set in a warm place. Let rise for one more hour until the rolls have doubled in size.
While the rolls are rising, preheat the oven to 375° F.
Bake the rolls until golden brown, approximately 20-25 minutes or until golden brown.
Brush melted butter on the rolls as soon as they come out of the oven.
Make sure and let the melted shortening, dissolved sugar and salt mixture come to room temperature. If it is too hot it can kill the yeast.
Using sugar with the dry yeast helps it to rise. Do not use water for the yeast that is beyond 115°F as this will kill the yeast as well.
Start 5 cups of flour using a wooden spoon to stir. Then continue adding flour one cup at a time and mixing with your hands. Adding too much flour will make the bread heavy and dense. It should be somewhat firm but still sticky before starting to knead.
How to knead: With the heels of your hands, push the dough down and flatten it out away from you. Fold half of the dough and continue to push down and away, over and over for 8-10 minutes. Continue to sprinkle flour to the surface as the dough becomes sticky again during the kneading process.
The dough needs to rise 2 separate times. The first time in a large mixing bowl. Smear both the bowl and the dough with butter. The second time after you have made the crescent rolls. On both instances, cover with a dish towel and set them in a warm place (like a microwave). Let the dough rise again for 1 hour until doubled in size.
For crescent rolls, roll each ball of dough out to a 17-inch diameter and cut into 12 triangular sections. A pizza cutter works great for this.
Immediately brush melted butter on the rolls as soon as they come out of the oven.
These rolls can be made ahead of time, baked and frozen. When ready to serve, you pull them out, thaw, and pop ‘em in the microwave for a few seconds.