These light and flavorful crescent rolls are a family favorite, especially around the holidays.
I suppose this has turned out to be a late Easter post. These crescent rolls are a Christmas and Thanksgiving family favorite, and this year I decided to make them for Easter. I thought about just waiting until Thanksgiving before sharing this recipe, but I got too excited and had to share it now.
It may seem odd to talk about Christmas with summer just around the corner, but these rolls bring back those kinds of memories from when I was a kid. When we got together with my mom’s side of the family for Christmas or Thanksgiving, these particular rolls were a must! My grandparents have a big, wood burning fireplace and there would be a couple pans of rolls sitting on the hearth to rise, covered lightly with towels. So many good smells…pecan pie, turkey and dressing, cookies…
Ok, it’s a little early to be thinking about Thanksgiving. I’m getting ahead of myself.
Anyway, these rolls are wonderful and they aren’t just for holidays!
I’m kind of craving one right now. 🙂
Golden Crescent Rolls
- 2 packages active dry yeast
- 3/4 cup warm, not hot, water
- 1/2 cup sugar
- 2 eggs
- 1/2 cup shortening (or 1/4 cup shortening and 1/4 cup softened butter)
- 1 teaspoon salt
- 2 cups all purpose, unbleached flour
- 1 3/4 cups whole wheat flour
- Soft butter
Dissolve yeast in warm water. Stir in sugar, eggs, shortening (or butter), salt, and 2 cups flour. Mix well until smooth. Add in remaining flour and mix until smooth again. Scrape dough from sides of bowl and cover bowl with light towel. Let rise in warm place until double, about 1 1/2 hours. Divide dough in half. Roll or pat each half into 12-inch circle on lightly floured surface. Spread each circle with soft butter and cut into 16 wedges (I use a pizza cutter). Beginning at rounded edge, roll up each wedge and place rolls about 2 inches apart on greased baking sheets with point side down. Cover and let rise again until double, about 1 hour. Bake at 375 degrees F for 8 to 10 minutes or until golden. If desired, brush hot rolls with butter.
~K in the Kitchen