Cresent Rolls

Light and delicious every time! Really!

Cresent Rolls


1 pkg yeast

1/3 C sugar

1 t salt

3/4 C milk

1/2 C soft butter

3 eggs

4 1/2 C flour

Beat sugar, butter and eggs until well blended. Stir in the milk and yeast. Add the flour 1/2 C at a time, mix well. Put in a well greased bowl and let rise until doubled, punch down then take a ball the size of a small grapefruit and roll it out in a circle until it is about 1/16″ thick. Cut as you would a pie and roll from the large end to the point. Place your rolls in a cresent shape on a well greased cookie sheet and let rise until doubled. Bake 12 – 15 minutes in 425 degree oven.  

This recipe makes delicious raisin bread. Just roll out part of the dough to a scant 1/4 inch. Spread with butter, sprinkle cinnamon sugar liberally over entire surface. Sprinkle  raisins on one half and fold the dough in half. With your rolling pin press the two layers together then roll the dough into a roll. Cut into lengths that will fit your pans, pinch the ends to seal and let rise until double. Bake 20 minutes at 375 degrees.


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