Melissa Ringstaff, AVirtuousWoman.org

Homemade Crescent Rolls

These rolls are light, buttery, flaky – everything you want in a crescent roll.

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Ingredients

• 2 tbsp. dry active yeast or 2 packages
• 3/4 cup water {100-110 degrees F}
• 2 large eggs, beaten
• 1/4 cup shortening, cubed {room temp}
• 1/3 cup butter, cubed {room temp}
• 4 cups flour
• 1/2 cup sugar + 1 tablespoon
• 1 teaspoon salt
• 1 tablespoon butter, melted

Instructions

1. In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy, about 10 minutes. {I used my Kitchen Aid Mixer with the dough hook.}
2. In a separate bowl, combine remaining sugar, salt and 4 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture, 1/2 cup at a time, using the dough hook. Be careful not to add too much flour. Use as little as possible – you may not need to add all the flour.
3. Note: I ended up using a little more than 4 cups of flour until I had a nice soft dough. You don’t want the dough to be sticky, but the dough should feel light and airy – not heavy. If it feels heavy, there’s too much flour in there.
4. Turn out onto a floured surface and knead a few times, incorporating more flour into the dough as needed.
5. Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. My house is cold in the winter, so I like to turn on the oven for just a couple of minutes. Then I turn off the oven, place my covered bowl in there and leave the oven light on. It’ll be warm enough for the dough to rise.
6. Note: At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired. Also, this recipe makes 32 crescent rolls – the same as two cans of Pillsbury Crescent Rolls. If you are using this dough in another recipe just proceed as directed.
7. To form crescents: When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.
8. Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until rich golden brown. Remove from oven and brush with butter.