Anne Louisell's famous butter crescent rolls.
Ingredients
- 1 cup milk
- ½ cup shortening
- ½ cup sugar
- 1 teaspoon salt
- 1 package yeast (rapid rise)
- 3 beaten eggs
- 4 ½ cups flour
- melted butter
Method
- Scald milk (in microwave, about 1 minute, until hot, but not too hot for a finger, approx 180°F).
- Add shortening, sugar, and salt.
- Cool to lukewarm (between 120°F and 130°F). Add yeast. Let get scummy, at least 10 minutes.
- Add eggs.
- Add flour.
- Knead until smooth and elastic, may need to add more flour.
- Put in a greased bowl, cover with damp, warm towel, let double. Stick 2 fingers in to see if imprint remains, about 1½ hours.
- Roll out, brush with melted butter, cut into triangles, roll up. After covering, let rise second time, about 20 minutes.
- Bake in 325 to 350 degree oven for about 20 minutes, until golden brown.
For some reason, I don’t have written down how many rolls the recipe makes, but I think probably 2 dozen. I recall doubling the recipe to have ample, but it’s been a couple years since I’ve made them, so I’m not quite sure.
Divide into 4 even balls. Roll into 12-inch circles. Slice into 12 triangles (like a pizza, ¼ and then each quarter into thirds).
Just melt the shortening and milk together in the microwave. Add salt, sugar, eggs to milk mixture. Use rapid rise yeast, and add to flour instead of “scummy.” Probably almost an extra cup of flour. Kneed on 2 in the kitchenaid for like 8 minutes. Add butter after it is rolled (before 2nd prove) and again after taking out of the oven. 325 degrees
Leave a Note