I made these rolls for dinner yesterday. The recipe is from Southern Living's December 2009 issue.
Hurry Up Homemade Crescent Rolls
Yield: Makes 1 dozen
Ingredients
1 (1/4-oz.) envelope active dry yeast
3/4 cup warm water (105° to 115°)
3 to 3 1/2 cups all-purpose baking mix (Bisquick)
2 tablespoons sugar
All-purpose flour
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 circle 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 to 12 minutes or until golden.
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. I used Bisquick All-Purpose Baking Mix.
To Make Ahead: Rolls may be frozen up to 2 months. Bake at 425ยบ for 5 minutes; cool completely (about 30 minutes). Wrap in aluminum foil, and freeze in an airtight container. Thaw at room temperature on a lightly greased baking sheet; bake at 425° for 7 to 8 minutes or until golden.
They were really good!
Blessings,
Lisa
Hurry Up Homemade Crescent Rolls
Yield: Makes 1 dozen
Ingredients
1 (1/4-oz.) envelope active dry yeast
3/4 cup warm water (105° to 115°)
3 to 3 1/2 cups all-purpose baking mix (Bisquick)
2 tablespoons sugar
All-purpose flour
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 circle 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 to 12 minutes or until golden.
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. I used Bisquick All-Purpose Baking Mix.
To Make Ahead: Rolls may be frozen up to 2 months. Bake at 425ยบ for 5 minutes; cool completely (about 30 minutes). Wrap in aluminum foil, and freeze in an airtight container. Thaw at room temperature on a lightly greased baking sheet; bake at 425° for 7 to 8 minutes or until golden.
They were really good!
Blessings,
Lisa
2 comments:
My DS loves bread of any type. Will have to try these.
They look delish!!
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