Grandma's Rolls
These crescent rolls are a Solla-Hampton family tradition, baked each Easter, Thanksgiving, and Christmas by our Grandma Barbara P. Hampton. “No-Knead Rolls” was the title written on her 3 x 5 recipe card, today they are lovingly referred to as “Grandma’s Rolls” in her memory, Enjoy!
Ingredients
SINGLE BATCH:
- 2 packets active dry yeast
- 2 c. warm water
- 1/2 c. granulated sugar
- 2 tsp. salt
- 6½ to 7 cups all-purpose flour divided
- 1 lg. egg
- 1/4 c. shortening or butter
DOUBLE BATCH:
- 4 packets active dry yeast
- 4 c. warm water
- 1 c. granulated sugar
- 4 tsp. salt
- 13 to 14 cups all-purpose flour divided
- 2 lg. eggs
- 1/2 c. shortening or butter
Instructions
- In a mixing bowl of a stand mixer, dissolve the yeast in warm water. Add the sugar, salt and 1/2 cup of flour. Beat the mixture for 2 minutes. Add the egg and shortening (or butter). Gradually beat in the rest of the flour.
- Place in a large, greased bowl and cover with a warm, damp cloth. Place in the refrigerator overnight.
- Two hours prior to baking, divide into 4 balls for a single batch. Take out the amount you will need to bake and put the rest back in the refrigerator. (This leftover dough will continue to rise in the refrigerator, so you will need to “punch” it down periodically.)
- Roll out the dough into a 12-inch circle and cut into 8 triangles. Starting at the widest end of the triangle, and roll into a butter horn shape. Place on a cookie sheet lined with parchment and space evenly. Let them rise for 2 to 2½ hours (until light).
- Bake in the oven at 400 degrees for 12-15 minutes. Serve warm.