Easy Crescent Rolls


36 servings


1 (.25 ounce) package active dry yeast
1 cup warm water (110°F to 115°F/43°C to 46°C)
3 large eggs
4 cups all-purpose flour
1/2 cup granulated (white) sugar
1 teaspoon salt
1/2 cup shortening


In a small bowl, dissolve yeast in warm water. In a mixing bowl, beat eggs until light. Add to yeast mixture; set aside. In a large mixing bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight.

Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 inch apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 375°C (191°C). Bake for 10 to 12 minutes or until light golden brown. Remove from pans to wire cooling racks or serve immediately.

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