Crescent or Butterhorn Rolls
Serving Size / Yield
- 3/4 C. milk
- 6 Tbs. sugar
- 1 tsp. salt
- 5 Tbs. shortening
- 1/3 C. warm water
- 2 1/4 oz. pkg. active dry or 2 cakes compressed yeast
- 1 egg
- 4-4 1/2 C. sifted all purpose flour
Scald milk in saucepan (bring just to boiling point but be careful not to let it boil). Stir in sugar, salt and shortening. Let mixture cool to lukewarm. Put warm water into a bowl, sprinkle or crumble yeast into water, stir to dissolve. Stir into lukewarm milk mixture. Beat egg and add to mixture. Add 2 C. flour and beat until smooth. Stir in additional flour.
Dough should be as soft as can be handled – not stiff. It may not need all the flour. Work dough into a smooth ball by turning out onto a floured surface and kneading until smooth and elastic. Place dough in greased bowl; brush top with soft shortening. Cover tightly with waxed paper, aluminum foil or plastic bowl cover. Store in refrigerator at least 2 hours or until needed. May be kept for 2 or 3 days in refrigerator.
When ready to use, punch down dough and turn out onto a floured board. Divide dough into 3 equal parts. Roll each piece out separately into a circle about 9 inches in diameter. It will spring back as you roll it. Brush the dough lightly with melted butter or margarine. Cut into 8 pie shaped pieces. Roll up tightly beginning at wide end. Seal points firmly. Place on greased baking sheet with points tucked underneath, about 2 inches apart. Curve to form crescent
Brush lightly with melted butter or margarine.
Cover with waxed paper or clean cloth. Let rise in a warm draft free area until doubled in bulk (about 1 hour). Bake in hot oven at 400 degrees for about 15 minutes. Rub rolls lightly with butter. To serve rolls, tuck a napkin in a basket and place rolls in, covering them with corners of the napkin.