Heavenly Crescent Rolls

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Heavenly Crescent Rolls
Submitted by: Barb Hemphill from Cooking at Bonnie's Place

 Prep Time: 1-2 hours
 Cook Time: 10-12 minutes
 Servings: 24 rolls


  • 1 package, or 1 T active dry yeast
  • 1 cup warm milk (100-110° F)
  • 1 tsp sugar
  • 1/2 cup butter flavor crisco or butter
  • 1/2 cup sugar
  • 1 tsp salt
  • 3 eggs @ room temperature
  • 4 to 4 1/2 cups flour
  • Melted butter


Dissolve yeast in warm milk with 1 tsp sugar. Combine shortening, sugar and salt in mixer bowl at low speed. Add milk and yeast mixture to it. Beat on low to mix.

Add eggs and beat until well mixed. Stir in 2 cups flour and beat at medium speed for 2 minutes to develop the gluten.

Stir in enough remaining flour to make soft dough. Turn dough on floured board and knead only a few times until smooth. Place in a greased bowl and let rise until doubled in bulk. About 1 and 1/2 hours.

Turn dough out (without working too much) on a floured board. Divide dough in half. Roll each half on a lightly floured surface to a 12-inch circle.

Brush with melted butter and cut each circle into 12 wedges. Roll up each wedge beginning at the wide end. Arrange rolls, point down, on greased baking sheet at least 2 1/2 inches apart. Let rise until very light.

Bake on middle rack in a preheated 350° oven for 10-12 minutes or until just golden. Serve immediately.

After rolls are shaped, they may be placed on a baking sheet and frozen. When hard, store in a zip lock bag. To use: Remove from bag and place on lightly greased baking sheet, 2 inches apaprt as they will rise a great deal. Cover loosely with plastic wrap and let rise in a warm place for 5 hours. Bake as directed. (Do not store in freezer longer than 10 days for full rising power.