Crescent Rolls

 

Did you know that croissants and crescent rolls are different? I had no idea. But as I was researching it online I found out that true croissants are larger, sweeter and flakier than than crescent rolls. So I was looking online for a good recipe and finally settled on this one from Allrecipes.com because the very first review I read was from someone who said she had never made bread before but found the directions simple and easy to follow and the rolls turned out great. I found that to be equally true for me. They were even better than the Pillsbury kind. The only drawback is that you have to start them about 3 hours before dinner so they have enough time to rise and bake.

2 Tbsp yeast

3/4 cup warm water

1/2 cup granulated sugar

1 tsp salt

2 eggs

1/2 cup shortening

4 cups all purpose flour

1/4 cup butter, softened.

1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.