Grandma's Crescent Rolls

For Easter dinner, I made these rolls that we always make for holiday meals.  I have helped in the past with rolling the dough and making them into a crescent shape, but I have never made them from the start.  This is the first thing I have made for this project that involves a lot of making and waiting time—since it involves letting the dough rise before they can be shaped and baked.  The first thing that I learned when making this recipe was to dissolve the yeast in water.  I’m glad that my mom told me to do that, otherwise I wouldn’t have known.  The second thing I am glad to have been told was when my grandma said to start out with only 6 cups of flour and add more if I needed.  The recipe originally said 6 ½-7 cups of flour, but even with only 6 cups, I still needed to add a small amount more of water!  Aside from those things, nothing in the mixing of the dough was unexpected.  After the dough had risen overnight, I was surprised to see how full the container was that we put it inside.  Then my sister helped get me started with rolling and shaping the dough correctly.  The only surprises then were a few additions of butter, which I added to this version of the recipe.

Grandma’s Crescent Rolls

1 hour + rising + baking

Ingredients: 2 cups lukewarm water, 2 cakes yeast, ½ cup sugar, ¼ cup oil, 6-7 cups flour, 1 ½ tsp. salt, 1 egg, butter

Directions:  Dissolve yeast into water.  Mix with sugar, oil, flour, salt, and egg to form dough.  Put in refrigerator two hours or overnight.  Cut dough into four pieces.  Roll flat each piece, butter, and cut into twelve triangles each.  Roll up each triangle and set on pan to rise at least 1 ½ hours.  Bake at 400°F for 15-18 minutes until golden brown.  Put on cooling rack and put butter on top of hot rolls.  Makes four dozen.

 Rolling, buttering, cutting, and rolling up the dough after rising overnight.

Before and after baking and buttering.