These easy rolls only took one package of yeast to make.
I don’t have a bread machine so I kneed the dough by hand.
The salt in the original recipe was cut down to a half teaspoon which works out fine.
Ingredients
3 Tablespoons of Shorting, (I used butter)
3 Tablespoons of Sugar
1 cup of Hot Water
1 Package of Dry Yeast (1/4 ounce)
1 Egg, beaten
1/2 Teaspoon of Salt
4 1/4 cups of Flour, Approximately
Fresh Rolls on Dinner Table
Instructions:
Add yeast, sugar and shortening to hot water and allow to proof.
The yeast will make bubbles appear on the surface of the hot water as it proofs.
Shortening
Bread Dough in Bowl
Add the salt, egg, and the flour and form into a soft ball.
Add flour to work surface and kneed the ball of dough until it no longer sticks to the bowl or fingers. It should be elastic looking. Spray the bowl with non stick spray. Return the dough to the bowl and cover with a dish towel or wax paper.
Allow the dough to raise until it is approximately double in size.
Cut dough in half and roll into an approximately 9 inch circle on wax paper sprinkled with flour.
Continue to sprinkle flour on the top of dough so it no longer sticks to the rolling pin.
Bread Dough on Wax Paper
Dough Cut into Eight Wedges
Cut rolled dough into eight wedges with a sharp knife.
Roll the wedges from large end to point into a crescent shape and place on baking pan.
To make regular shaped rolls, at the point, you can also grease a muffin tin and divide the dough into eight rolls.
Repeat with the second half of the dough.
Allow rolls to raise a second time to approximately double in size.
Cover with dish towel or wax paper and place in a warm area.
Crescent Rolls on Baking Pan
Delicious Crescent Rolls
Bake in a 350 degree preheated oven approximately 15 to 20 minutes until lightly brown.
This recipe makes 16 rolls. Store rolls in an air tight plastic bag or container.