Quick & Easy STRESS FREE CHRISTMAS Appetizers with Crescent Roll Dough
Instructions. In a large bowl or the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let sit for 5-10 minutes, until bubbly and foamy. Add the butter, warm milk, egg, remaining 1/3 cup sugar, and salt to the yeast mixture. Add 2 cups of flour, and mix until combined.
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Roll the dough, starting with the wide end of the triangle, into traditional crescent roll shapes. Bake. Add crescent rolls, seam/pointy side down, onto the prepared baking sheet. Bake in preheated oven for 9-11 minutes, or until golden brown and puffed up. Remove from oven and leave crescent rolls on baking sheet.
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Cut in the butter with a pastry blender (or two knives), until only pea-sized pieces remain. Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture. Stir together until the dough gathers itself into a ball. Wrap the dough in plastic wrap and chill for at least 30 minutes.
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To shape crescent rolls, roll out the bread dough into a circle and then cut into wedges. Roll each wedge up from the wide end to the tip and gently curl the roll into a curved shape. 8 / 14. Spiral Rolls. Making a coiled-up roll is a simple and impressive way to fill your bread basket. Divide your dough into sections (your recipe will explain.
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Step 4: Lay the rolls on a greased or silpat lined cookie sheet with the tips on the bottom (that keeps them from unrolling while they cook). I like to gently bed the ends a little to create a nice crescent moon shape. Now continue with your recipe-letting them raise and bake. ENJOY!
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Shape into a ball and let rise until doubled. 4. When doubled, divide the dough in half before shaping each half into a ball. Roll them into a 12-inch circle, cut the circle into 12 wedges, and roll each wedge into a crescent roll shape. 5. Place the crescent rolls on a prepared baking sheet and let them rise until puffed, about 30 minutes. 6.
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Roll and Shape Dough. Roll each triangle into a long rope, then shape into an "s" by twisting the top clockwise and the bottom counter-clockwise. Bake 8 to 10 minutes at 375°F. 4. Wheat Stalk Bread (or Pan d'Epi). Roll Crescent Dough. Starting at the small end, roll toward the bottom—creating a rose-shaped bun. Bake about 10 minutes.
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Crescent dough is a pre-made, ready-to-bake dough found in the refrigerated section of grocery stores. It typically is made using a combination of flour, water, baking soda, baking powder, vegetable oil or butter, and often other ingredients. Crescent dough is made very similarly to how you'd make regular bread dough except without yeast.
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Pull the edges slightly together to create the curved crescent shape. Loosely cover the rolls. Let them rise until doubled in size (about 30 minutes). Preheat the oven to 350°F. Bake the rolls for 12-14 minutes, or until golden brown. Brush with melted butter and sprinkle with kosher salt. Serve warm or cold!
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Roll up the wedges, starting at the widest end first, to form a crescent or croissant shape. Place the rolls on a baking pan lined with parchment paper or silicone, cover and let the rolls rise for 30 minutes in a warm place.
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Fr. Dominic, the bread monk, demonstrates a simpler method for make crescent rolls: roll out a circle, and use a rotary pizza cutter to cut the wedges quickl.
Cheesy Garlic Crescent Rolls
Curve ends slightly and place the crescent shaped rolls, tip side down, onto a lightly greased half sheet pan. Cover the rolls with sprayed plastic wrap and let rise until double in size, about 30-45 minutes. *Preheat oven to 350 degrees Fahrenheit. Bake homemade crescent rolls at 350˚F for 15-20 minutes or until golden brown on top and bottom.
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Roll the triangles into crescents, starting from the bigger outside edge. Bring the edges together to create the crescent shape with the tip tucked down under the roll. Place on a parchment lined baking sheet, cover, and let rise for about 20 minutes, or until puffy. Meanwhile, preheat the oven to 400°F.
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Preheat the oven to 375°F. Set the oven racks to the top and bottom thirds. Use a pastry brush to lightly brush the tops of each roll with whole milk. Bake the rolls until puffed and golden brown, 13 to 15 minutes, rotating the sheet pans from front to back and from top to bottom, halfway through.
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Roll up each wedge, starting from the wide end. Place on lined baking sheets with the tip (seam-side) on the bottom. Bend in the ends to form crescent shapes. Cover the dough and let the rolls rise until puffy. Bake until golden brown and cooked through, about 10-12 minutes. Brush with melted butter and serve warm!
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Published on Jun 10, 2013Fr. Dominic, the bread monk, demonstrates a simpler method for make crescent rolls: roll out a circle, and use a rotary pizza cutter.
