Hurry-Up Homemade Crescent Rolls |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This from-scratch recipe is suited for any level of cook-even first-timers. I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/4 ounce active dry yeast |
3/4 cup warm water (105-115) |
3 -3 1/2 cups baking mix |
2 tablespoons sugar |
all-purpose flour |
Directions:
1. Combine yeast and warm water in a 1-cup measuring cup; let stand 5 minutes. Combine 3 cups baking mix and sugar in a large bowl; gradually stir in yeast mixture.
2. Turn dough out onto a floured surface, and knead, adding additional baking mix (up to 1/2 cup) as needed, until dough is smooth and elastic (about 10 minutes).
3. Roll dough into a 12-inch circle; cut into 12 wedges. Roll up wedges, starting at wide end, to form a crescent shape; place point sides down, on a lightly greased baking sheet. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
4. Preheat oven to 425. Bake 10-12 minutes or until golden.
5. Note: To make rolls in a heavy-duty electric stand mixer, prepare as directed in Step 1. Beat dough at medium speed, using dough hook attachment, about 5 minutes, beating in 1/2 cup additional baking mix, if needed, until dough leaves the sides of the bowl and pulls together, becoming soft and smooth. Proceed with recipe as directed in Step 3.
6. To Make Ahead: Rolls may be frozen up to 2 months. Bake at 425 for 5 minutes; cool completely (about 30 minutes). Wrap in aluminum foil, and freeze in an airtight container. Thaw at room temperature on lightly greased baking sheet; bake at 425 for 7-8 minutes or until golden brown.
7. Tip: Brush unbaked rolls with lightly beaten egg white and sprinkle with sesame seeds, poppy seeds, and fennel seeds.
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