Crescent Rolls

Course : Breads
Serves: 16 rolls
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1 1/2 tablespoons sugar
1 package dry yeast
1 cup warm water --105 of to 115 of
2 tablespoons margarine -- melted
1 1/2 tablespoons nonfat dry milk
1 teaspoon salt
3 1/4 cups bread flour -- divided
1 spray cooking spray

Preparation / Directions:

1. Dissolve sugar and yeast in warm water in a large bowl, and let stand 5 minutes. Stir in margarine, dry milk. and salt Add 3 cups bread flour, 1/2 cup at a time, to make a soft dough Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes) Add enough of remaining flour, one tablespoon at a time, to prevent dough from sticking to hands. 2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 oF), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and divide in half. Cover and let rest 5 minutes. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 14-inch circle on a lightly floured surface. Cut each circle into 8 wedges: roll up each wedge, beginning at the wide end. Place rolls, point side down, 2 inches apart on baking sheets coated with cooking spray Lightly coat tops of rolls with cooking spray. Let rise, uncovered, 20 minutes or until doubled in bulk 3. Preheat oven to 375 oF. 4. Bake at 375 oF for 10 minutes or until lightly browned. Serve warm.

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