Marilyn’s Crescent Rolls
(called Rich Hot Rolls in Farm Journal’s Homemade Bread Cookbook)
¾ cup milk
½ cup shortening
½ cup sugar
1 teaspoon salt
2 packages active dry yeast
½ cup warm water (110 to 115 degrees)
4 ¼ to 4 ¾ cups sifted all-purpose flour
– Scald milk; add shortening, sugar and salt. Cool to lukewarm.
– Sprinkle yeast on warm water; stir to dissolve.
– Add 1 ½ cups flour to milk mixture; beat well by hand or electric mixer at low speed 1 minute. Beat in eggs and yeast.
– Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes.
– Place in lightly greased bowl; invert to grease to top. Cover and let rise in warm place until doubled, 1 to 1 ½ hours. Punch down and turn onto board. Divide in half and shape as desired.
– Brush tops lightly with melted butter; let rise until doubled, 30 to 45 minutes.
– Bake in moderate oven (375 degrees) 12 to 15 minutes, or until golden brown. Makes about 30 rolls, exact number depending on shape and size.
Cinnamon Roll Variation: Roll each half of divided dough into 16×8 inch rectangle. Combine 1 cup sugar, ½ cup melted butter and 1 tablespoon cinnamon. Spread half of mixture on each rectangle. Roll lengthwise for jelly roll; seal edges. Cut in 1-inch slices. Place, cut side down, in 2 well-greased 9x9x2” pans. Cover and let rise until doubled, 30 to 40 minutes. Bake in moderate oven (350-375 degrees) 20 to 25 minutes. Remove to wire racks. Makes 32 rolls. Frost as desired.
- Four cups of flour is recommended for drier climates.
- To scald the milk, heat in microwave on high for 2 minutes.
- For crescent-shaped rolls, roll out each half of the divided dough into 16-inch circles, cut into quarters, and then cut each quarter into triangles. Brush each strip with melted butter and, starting at the widest end, roll upwards to make crescent.
- Excellent for freezing up to at least 2 months.