Homemade Crescent Rolls
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 258.3
- Total Fat: 10.0 g
- Cholesterol: 38.3 mg
- Sodium: 176.7 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 1.1 g
- Protein: 4.9 g
View full nutritional breakdown of Homemade Crescent Rolls calories by ingredient
Introduction
Tlhese rolls are EASY to put together and done for my husband's lunch. These rolls are big enough for a sandwich, but you could make them smaller and use for dinner rolls. Tlhese rolls are EASY to put together and done for my husband's lunch. These rolls are big enough for a sandwich, but you could make them smaller and use for dinner rolls.Number of Servings: 16
Ingredients
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1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
2 packages dry yeast (if using bulk yeast, use 2 1/4 teaspoons per package of dry yeast)
5 to 5 /12 cups flour, plus a little to use when kneading
2 eggs (use powdered whole eggs if you have them)
2 cups hot water
1/2 cup butter, melted - to brush on top of the rolls when they are done.
Directions
Combine the shortening, sugar, salt, yeast, and 2 cups of the flour in a large bowl and cut with a pastry cutter. Beat 2 eggs in a 2-cup measring cup, then fill cup to the 2 cup mark with hot water, pour over the dry mixture. If you use dry eggs, add while adding flour - and add 1/4 cup more water. Slowly add the remaining 3 cups flour.
Cover bowl loosely withtowel or plastic wrap and let rise for 20 minutes in a warm place. After dough has doubled, place on floured surace, where you will knead if for about 5 minutes, roll out into a circle about the size of a large pizza. Then cut into 16 pie shapped pieces. Roll up from the wide end to the point. Place the rolls on a large cookie sheet, cover with towel and let rise in a warm place 20 minutes or until doubled. Preheat oven to 375 degrees, bake the rolls for 20 minutes - brush with melted butter when done.
Makes 16 large rolls.
Number of Servings: 16
Recipe submitted by SparkPeople user GRAMMABD.
Cover bowl loosely withtowel or plastic wrap and let rise for 20 minutes in a warm place. After dough has doubled, place on floured surace, where you will knead if for about 5 minutes, roll out into a circle about the size of a large pizza. Then cut into 16 pie shapped pieces. Roll up from the wide end to the point. Place the rolls on a large cookie sheet, cover with towel and let rise in a warm place 20 minutes or until doubled. Preheat oven to 375 degrees, bake the rolls for 20 minutes - brush with melted butter when done.
Makes 16 large rolls.
Number of Servings: 16
Recipe submitted by SparkPeople user GRAMMABD.