Down Home Crescent Rolls

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/2 cup canola oil (i do 1/4 canola, 1/4 crisco) or 1/2 cup crisco (i do 1/4 canola, 1/4 crisco)
• 1 teaspoon salt
• 1 cup hot water
• 3 tablespoons yeast
• 3 -4 tablespoons warm water
• 2 eggs
• 1/2 cup sugar (can do slightly less if you don't like it too sweet)
• 4 cups flour
• 1 cup flour, for kneading (extra)
• 1/2 cup butter, for taste (optional)

Recipe

• 1 *start at least 2 hours before you plan on serving, can do the night before if wanted.
• 2 stir the oil/crisco, salt, and hot water together until fully dissolved in a small bowl.
• 3 dissolve the yeast in warm water, stirring as needed, in another small container.
• 4 beat the eggs and sugar in a large bowl until fully mixed.
• 5 stir in both smaller mixtures into the egg/sugar in the large bowl.
• 6 add in the flour, half at a time. add extra flour as necessary for kneading.
• 7 knead lightly and allow the dough to rise for at least 1 hour in a warm oven, it will easily double in size. can also be done overnight.
• 8 after dough has risen, add flour as needed, and roll out. i do half at a time, as there is a lot of dough.
• 9 *optional, spread butter on rolled out dough, or wait until after and apply to top of each crescent roll.
• 10 cut the dough into triangular wedges, and roll up as crescents. from base of triangle to tip.
• 11 place on a grease/floured baking sheet (or parchment paper) and let rise until about double in size. use same technique as in previous step if desired.
• 12 bake in oven at 375 degrees f, for 8-10 minutes or golden brown.