Remember how I said Nate was the bread maker in our house. And I don’t mean figuratively. Yes he does earn a little bit more money than I do, but we are both contributing a lot to our lovely existence, and our savings too. Anyway, I finally decided it was my turn to make some crescent rolls.
These rolls weren’t as light and flaky as croissants, but they weren’t as heavy as a normal dinner roll either. They were buttery and delicious though. So yum.
1 1/2 TBS (2 .25 oz packages) active dry yeast
3/4 cup luke warm water
1/2 cup white sugar
1 tsp salt
1/2 cup shortening
4 cups flour
1/4 cup butter, at room temperature
1. Dissolve the yeast in the warm water.
2. Mix yeast water, sugar, salt, eggs, shortening and 2 cups of flour in a large bowl (or mixer). Beat until smooth.
3. Add in remaining flour while mixing, until smooth.
4. Scrape dough from the sides of the bowl and knead for about 10 minutes.
5. Cover with a towel and let rise in a warm place until double in size, about 1 1/2 hours.
6. Punch down the dough.
7. Divide dough in 2 equal parts.
8. Roll each part into a large circle, about 12-14 inches.
9. Spread each circle with butter.
10. Cut each circle into wedges. About 12-15.
11. Roll each wedge up starting with the wide end to the skinny end.
12. Place rolls on a greased baking sheet.
13. Cover and let them rise for about 30 minutes.
14. Preheat oven to 400 degrees.
15. Bake rolls for about 12-15 minutes, until golden brown.