 |
Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 2 |
|
I have often prepared these ahead of time and frozen the unbaked crescent rolls. Take them out of the freezer and let them defrost and rise on cookie sheets for about 2-3 hours before baking. Ingredients:
1 (1/4 ounce) package active dry yeast |
1 1/2 cups warm water (110 to 115 degrees) |
3 1/4 cups all-purpose flour |
1 (9 ounce) package yellow cake mix or 1 (9 ounce) package white cake mix |
1/2 teaspoon salt |
1/2 cup butter or 1/2 cup margarine, melted |
Directions:
1. In a large mixing bowl, dissolve yeast in warm water.
2. Beat in the flour, dry cake mix and salt (do not knead).
3. Place in a greased bowl.
4. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down; divide in half.
6. Roll each portion into a 12-in. circle; cut each circle into 12 wedges.
7. Roll up each wedge, beginning at the wide end; place point side down on greased baking sheets.
8. Brush with butter.
9. Cover and let rise until doubled, about 25 minutes.
10. Bake at 350° for 12-15 minutes or until golden brown.
|
|