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1
*Start at least 2 hours before you plan on serving, can do the night before if wanted.
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2
Stir the oil/crisco, salt, and hot water together until fully dissolved in a small bowl.
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3
Dissolve the yeast in warm water, stirring as needed, in another small container.
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4
Beat the eggs and sugar in a large bowl until fully mixed.
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5
Stir in both smaller mixtures into the egg/sugar in the large bowl.
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6
Add in the flour, half at a time.
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7
Add extra flour as necessary for kneading.
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8
Knead lightly and allow the dough to rise for at least 1 hour in a warm oven, it will easily double in size.
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9
Can also be done overnight.
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10
After dough has risen, add flour as needed, and roll out.
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11
I do half at a time, as there is a lot of dough.
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12
*Optional, spread butter on rolled out dough, or wait until after and apply to top of each crescent roll.
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13
Cut the dough into triangular wedges, and roll up as crescents.
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14
from base of triangle to tip.
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15
Place on a grease/floured baking sheet (or parchment paper) and let rise until about double in size.
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16
Use same technique as in previous step if desired.
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17
Bake in oven at 375 degrees F, for 8-10 minutes or golden brown.
