My Mother-In-Law's Crescent Rolls





I've talked about what I great cook my mother-in-law is. I am always excited about an invitation to eat dinner at her house. Everything is perfection. She has her go to recipe for dinner rolls that we always look forward to the few times of year they make their appearance, usually Easter and Thanksgiving. I LOVE these crescent rolls, I say crescent but they aren't really a crescent in taste but just shaped like one. I give up dessert just to have another roll, they are that good. They're so pillowy soft and light. I love them most when they are warm from the oven but they do make the BEST sandwich with leftovers like ham or turkey. She likes to make up a batch of tuna salad to serve on a split roll. I did a post a few weeks back for my Orange-Buttermilk Dinner Rolls and mentioned that they were my favorite but I have to change my mind and say that it is a tie between the two. They are equally my two favorites, just like my two children. The nice thing about these rolls is that you can make up the dough the night before. It needs to refrigerate overnight or at least 5 hours. This would make things easier if you are short on time. I hope you enjoy them. Have a great rest of the week.

My Mother-In-Law's Crescent Rolls

1 cup water (very warm about 104 F.)
2 pkgs active dry yeast or 4 1/2 tsp
2/3 cup sugar
1/2 stick butter
1 1/2 tsp salt
1 cup boiling water
2 eggs, beaten
6 cups flour

Mix first two ingredients and set aside. In another bowl, mix sugar, butter, and salt. To this add boiling water. Mix and let cool. Once cool, mix with yeast mixture and then add the eggs to all the liquid. Now add flour. Mix to cover all flour. Put in refrigerator covered with foil, for 5 hours or overnight. Take out 1/2 dough and roll into circle, no more than 1/4 inch thick. Cut into 12 triangles. Roll each triangle into a crescent shape beginning with wide end. Tuck small end under roll and place on greased baking sheet. Let rise until double in size, covered with towel. Bake at 400 F for 8 to 10 minutes. Makes 24 rolls.

*You could evenly cut this recipe in half in you don't want quite so many roll. They do freeze very well though if you want to make extra and store some for later use.