BURLINGTON, Vt. -
Kristin Carlson spreads some holiday cheer in the kitchen. She made her family's recipe of Crescent Rolls. There's a lot of history in this recipe. Watch the video for more.
CRESCENT ROLLS:
Soften 1 package active dry yeast in ¼ cup warm water. Combine ¾ cup milk, scalded, ½ cup shortening (butter is what we use), ½ cup sugar and 2 teaspoons salt; cool to lukewarm. Add 1 cup sifted all-purpose flour. Add yeast and 3 eggs; beat well.
Stir in 3 ½ to 3 3/34 cups sifted all-purpose flour, or enough to make soft dough. Knead lightly on floured surface 5-8 minutes.
Place dough in greased bowl, turning once to grease surface; cover and let rise till double (about 2 ½ hours). Turn out on lightly floured surface. Divide dough in thirds; roll each third to 12-inch circle. Roll dough to 12-inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges. Beginning at wide end of wedge, roll toward point.
Arrange rolls, point down , on greased baking sheets; brush with melted butter. Cover and let rise till very light(about 1 hour). Bake in hot oven (400 degrees) 10 to 12 minutes. Makes 3 dozen rolls.
