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Crescent Yeast Rolls

Here is another recipe from Tom and Suzanne Landshof… just in time for Christmas, homemade yeast rolls! (From Sheila BeMiller)

Here is a real easy yeast roll recipe for the holidays or anytime you get a craving for home baked rolls. The nice part is that you can freeze them unbaked, pop out 3 or 4 hours before dinner and bake. They sure make the house smell good! — Suzanne Landshof

Makes 36


1/2 cup softened butter
1/2 cup Crisco (solid)
1 cup sugar
1-1/2 teaspoon salt
1 cup boiling water
2 packages dry yeast
2 eggs, beaten
1 cup cold water
6 cups unsifted flour


1. Dissolve butter, shortening, sugar and salt in boiling water (I do this in the microwave). Cool. Dissolve yeast in cooled mixture. Add eggs, cold water and flour. Stir just to mix, cover and place in refrigerator overnight.

2. Three and a half hours before use, roll into 3 circles but do not knead. Cut each circle in 12 segments (I use a pizza wheel) as for a pie. Starting at wide end, roll up each segment and place tip down on an ungreased baking sheet (use parchment paper for easy clean-up) far enough apart that they won't touch during rising and baking.

3. At this point you can freeze some if you wish. Let harden on parchment paper, and then place in Ziploc bag. When thawing remove and place on baking sheet lined with parchment paper for rising and baking.

4. Let rise in moderately warm place for 3 hours. Bake at 400 degrees about 10 - 12 minutes until golden brown. If using convection bake, set temperature to 365 degrees for 8 to 10 minutes.

Note: Real easy and real good. Can be baked the day before, stored in Ziploc bag and gently warmed up. Sheila comments: “Foolproof if you can count cups of flour....”