Deep South Crescent Rolls
Warm from the oven, these yeast-risen crescent rolls will do you proud.
2 (0.25-ounce) packages active dry yeast or 4 1/2 teaspoons active dry yeast
1/2 cup warm water
1/2 cup granulated sugar
1/2 cup vegetable shortening
2 cups milk
7 cups all-purpose flour - divided use
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
- Dissolve yeast in warm water; set aside.
- Combine sugar, shortening, and milk in a medium saucepan; place over medium heat, stirring, until the shortening melts. Cool to lukewarm.
- Combine the milk mixture and the yeast mixture in a large mixing bowl. Add 5 cups flour and mix well. Cover and let rise in a warm place for 2 hours, or until doubled in bulk.
- Combine salt, baking soda, baking powder, and remaining flour; mix well. Punch the dough down and stir in the flour mixture. Knead the dough 8 to 10 minutes, or until smooth and elastic.
- Divide dought into fourths and roll each portion into a 12-inch circle about 1/4-inch thick. Cut into 10 wedges then roll each wedge beginning at the wide end. Form into a crescent shape and place on greased baking sheets. Cover and let rise in a warm place about 1 1/2 hours, or until doubled,
- Bake in a preheated oven at 400°F (205°C) for 10 minutes, or until lightly browned.
Makes 20 dinner rolls.