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Tender Crescent Rolls

 Tender Crescent Rolls
My family's holiday meal consists of different soups and breads. This is one of the favorite breads during that meal.—Bonnie Myers, Callaway, Nebraska
48 ServingsPrep: 45 min. + rising Bake: 10 min./batch

Ingredients

  • 2 envelopes (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 3 eggs
  • 1/2 cup sugar
  • 6 tablespoons shortening
  • 1 teaspoon salt
  • 6-1/2 to 7 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, eggs,
  • sugar, shortening, salt and 3 cups flour. Beat on medium speed for 3
  • minutes or until smooth. Stir in enough remaining flour to form a
  • soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • four portions. Roll each portion into a 12-in. circle; cut each
  • circle into 12 wedges. Roll up wedges from the wide end and place
  • point side down 2 in. apart on greased baking sheets. Curve ends to
  • form a crescent shape.
  • Cover and let rise until doubled, about 30 minutes. Bake at 350°
  • for 8-10 minutes or until golden brown. Remove to wire racks. Yield:

2 of 2

Tender Crescent Rolls (continued)

Directions (continued)

  • 4 dozen.
Nutritional Facts: 1 roll equals 92 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 56 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.