One base recipe with three fillings.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Holiday Yeast Rolls and Fillings
Basic Roll Dough
2 pkgs. dry yeast
2 cups warm water
1/2 cup sugar
1/4 cup softened shortening
1 egg, slightly beaten
2 tsp. salt
2/3 cup dried skim milk solids
6 to 7 cups sifted flour
Dissolve yeast in warm water (105-115 degrees). Stir in sugar, shortening, egg and salt. Mix in dried milk and flour with a spoon. This is a soft pliable dough.
Place in a greased, covered bowl in refrigerator. About 2 hours before baking, shape into rolls, using different butter fillings (directions follow). Place crescents or cinnamon rolls about 1″ apart on greased 9″ square cake pan. Cover and let rise until doubled in bulk, about 1-1/2 to 2 hours. Bake in a hot oven, 350 degrees about 10 minutes. Makes 5 dozen small rolls.
Crescents: Pinch off about 1/4 of dough, roll into circle on floured board. Cut circle into 16 wedges. Spread 1 tsp. of filling on each. Starting at large end, roll up dough wedge. Place on greased baking sheet. Let rise. Bake as directed.
Date Butter: Grind about 1/2 lb. of dates through food chopper, using coarse blade. Follow with 1/4 cup walnuts or pecans. Stir in 1/4 lb. of softened butters. Use in crescent rolls. Refrigerate extra butter in a covered container. Bring to room temperature before spreading on dough. Makes 1-1/3 cups.
Herb Butter: Stir together 1/4 lb. softened butter, 1/2 tsp. powdered sage, 1 tsp. crushed rosemary leaves, 1 tsp. dried parsley, 1/4 tsp. oregano. Use in crescent rolls. Refrigerate extra butter in covered container. Makes 1/2 cup.
Cinnamon-Nut Butter: Stir together 1/4 lb. softened butter, 1/2 cup brown sugar, 1 tsp. cinnamon, 1/2 cup almonds (roasted in oven and chopped fine). Spread on cinnamon roll dough. Makes 1 cup.