Crescent Rolls to Die For is a traditional American recipe for a classic sweet, yeasted breakfast roll that is a little like a thick croissant and is intended for stuffing. The full recipe is presented here and I hope you enjoy this classic American version of: Crescent Rolls to Die For.
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Ingredients:
1 packet active, dried, yeast
3 tbsp warm water
100g shortening (or 50:50 mix of lard and butter)
1 tsp salt
240ml boiling water
2 large eggs
100g sugar
560g plain flour (about)
Softened butter, to coat
Method:
Prepare the dough the night before. Combine the shortening and salt in a heat-proof measuring jug. Pour over the boiling water then stir until dissolved and the mixture cools to lukewarm. Combine the yeast and 3 tbsp warm water and stir until dissolved. In a bowl beat the eggs and sugar together until pale and creamy then stir in the shortening mix and the dissolved yeast. Add half the flour and mix in thoroughly then add the remaining flour and mix well.
Using your hands bring the mixture together, adding more flour, as required, to form a kneadable dough. Turn out onto a lightly-floured work surface and knead well until smooth and elastic. Form the dough into a ball then transfer to a greased bowl, cover with clingfilm (plastic wrap) and set aside in the refrigerator over night.
The following day, cut the dough in half. Roll into two rounds 6mm thick (about 30cm diameter) then liberally spread the tops of each with softened butter then cut each circle into 16 wedges. Roll each wedge up (begin at the largest end). Transfer each rolled wedge to a greased baking tray, ensuring you arrange them with the pointed end downwards. Curve to form crescents then cover loosely and set aside to rise in a warm place for about 60 minutes, or until doubled in volume.
Transfer to an oven pre-heated to 190°C and bake for about 10 minutes, or until golden brown. Serve warm as a breakfast roll.
