- Cooking Time:
- Preparation Time:
- 1/2 cup warm water
- 2 packages dry yeast
- 3/4 cup sugar
- 1 cup crisco shortening
- 1 1/2 cups boiling water
- 1 teaspoon salt
- 2 eggs
- 6 cups sifted flour
- Dissolve yeast in warm water with a pinch of sugar and let rest for 5 minutes. Put Crisco in mixer bowl; add sugar and pour boiling water over all. Mix at low speed to combine and dissolve sugar and shortening. Continue beating until the mixture has cooled to 150º add salt, eggs and beat. When shortening mixture has cooled to 105-115º, add yeast. Add sifted flour, 1 cup at at time, mixing well after each addition. Place in refrigerator until ready to use, at least 3 hours. Or let rise in a warm place until doubled in bulk about 11/2 hours. If refrigerated, dough will keep in the refrigerator for about a week. Keep dough covered and punch dough down occasionally. I never let this dough sit in the refrigerator for more than 3 days. (If kept longer, the dough takes longer to rise and they will take on a "sourdough" type flavor.)
- When ready to use, allow refrigerated dough to warm on the counter 10 minutes. Divide dough into 4 equal parts. Take 1 part dough and roll out into a 14 inch circle on a well floured surface. Cut circle into quarters, each quarter into 3 equal size pieces. Start at wide end and roll to the point. Curve roll into a crescent shape and place on greased baking sheet and let rise 30 minutes, covered. Preheat oven to 375º and bake until slightly tan if you will freeze the rolls (8-10 minutes baking time) or until fully browned (12-15 minutes)for immediate use.
- You can shape the dough into any desired shape, try rolling in small balls, topping with sesame, poppy or caraway seeds and bake in mini muffin pans. Allow to rise 30 minutes. Mini muffin size rolls take 10-12 minutes to bake completely. I have even made sandwich rolls from this dough by rolling dough into palm size balls and allowing to rise for 30 minutes. Sandwich rolls take 15-20 minutes to bake, keep a close watch in these rolls as every one makes their rolls different sizes.
- If you have prebaked rolls to freeze, cool rolls completely and wrap in foil or place in freezer bags. Allow rolls to thaw completely and brown and serve by placing on baking sheet and baking at 375º for 3-5 minutes.
NotesSome to bake, some to freeze and enjoy later.
This recipe makes about 5 dozen rolls but it depends on the size that you make your rolls. This recipe can be doubled with no problem.
The rolls are soft and tender, with no kneading.
Of course, a mixer is a must. Enjoy!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
My Family Cookbook
Delicious Breakfasts for Gluten-Free Kids!
Classic Chocolate RecipesSee More
Mochi (sticky sweet rice cakes)
Thai Vegetable Stir Fry
Virgin Pomegranate and Cranberry BellinisSee More