Homemade Crescent Rolls

🧂 Ingredients

• 3/4 cup hot water
• 1/2 cup granulated sugar
• 1 tbsp. salt
• 1/4 cup Crisco shortening
• 1 cup warm-hot water

  105-115°
• 2 pkg. yeast
• 1 large egg

  beaten
• 5 1/4 cups bread flour

  better than regular flour

Instructions

• 1 Combine hot water, granulated sugar, salt and shortening in a mixing bowl with a
  wooden spoon.
• 2 Cool to lukewarm.
• 3 Measure warm-hot water into a small mixing bowl.
• 4 Sprinkle yeast over water; stir with a wooden spoon until dissolved.
• 5 Stir into lukewarm water mixture.
• 6 Add the egg and 1 1/2 cups bread flour.
• 7 Beat with a wooden spoon until smooth.
• 8 Stir in the remaining flour and beat one minute.
• 9 Dough will be soft.
• 10 Knead on floured pastry cloth for 5 minutes.
• 11 Place dough in a greased bowl; brush top with soft shortening (or butter).
• 12 Cover tightly with plastic wrap or foil (or lid).
• 13 Store in refrigerator until double in bulk or until needed.
• 14 (The dough will keep one week in the refrigerator at 40-45°.)
• 15 Roll rolls out into desired shape and place on cookie sheet (see note).
• 16 Cover the rolls and let them rise until double in size, approximately one hour.
• 17 Brush rolls with melted butter before raising.
• 18 Bake at 375° for 10-20 minutes.
• 19 Brush with butter again when rolls come out of oven.

Nutrition Info