Hurry-Up Homemade Crescent Rolls
Ready In: 35 mins
Serves: 12
Yields: 1 dozen
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
- 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.
- 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).
- 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.
- Preheat oven to 425. Bake 10-12 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.
- 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.
- Tip: Brush unbaked rolls with lightly beaten egg white and sprinkle with sesame seeds, poppy seeds, and fennel seeds.
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